Poppy Seed Pound Cake with Plum Pluot Compote

PreparationMake 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. Cooks' notes:•Pound cake can be baked 3 days ahead and kept in an airtight container at room temperature. •Compote can be made 1 day ahead and chilled.

PreparationMake 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. Cooks' notes:•Pound cake can be baked 3 days ahead and kept in an airtight container at room temperature. •Compote can be made 1 day ahead and chilled.