Provided by Andrea Albin
Categories Cake Mixer Egg Dessert Bake Picnic Backyard BBQ Lemon Plum Summer Poppy Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make pound cake:
- Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
- Whisk together flour, poppy seeds, baking powder, and salt.
- Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.
- Spoon batter into loaf pan, smoothing top.
- Bake until golden-brown and a wooden pick inserted into center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool in pan 30 minutes. Run a knife around edge of cake to loosen, then invert cake onto a rack. Cool completely, right side up.
- Make Compote:
- Stir together fruit, 3/4 cup sugar, 1/2 teaspoon zest, and lemon juice in a heavy medium saucepan. Simmer, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 30 minutes. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired. Transfer to a bowl to cool. Serve warm or at room temperature.
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