LEMON POPPYSEED CAKE WITH FRUIT COMPOTE

Lemon Poppyseed Cake with Fruit Compote image

Yield Serves 8

Number Of Ingredients 18

1 1/4 cup all-purpose flour
2/3 cup sugar
1/2 cup cornstarch
1 tablespoon poppyseeds
2 1/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
1 cup skim milk
2 teaspoons freshly grated lemon zest
1 1/2 teaspoons vanilla
1 large egg
fruit compote
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 teaspoon vanilla
4 cups seasonal fruit (we used 1 cup quartered strawberries, 1 cup blackberries, and 1 plum and 1 nectarine, each cut into wedges)

Steps:

Have ready fruit compote.
Preheat oven to 350°F. and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and egg.
Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.
Serve wedges of cake topped with fruit compote.
In a small saucepan bring water with sugar, lemon juice, and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temperature and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered.) Makes about 4 cups.