Dessert: Poppy Seed Pound Cake with Plum Pluot Compote

Recipe by /contributors/andrea-albin Plums and pluots—a hybrid that blends the color of plums with the flavor and soft texture of apricots—have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of day

This recipe includes superfoods such as:

Poppy Seeds

Ingredients

2 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 vanilla bean
1 3/4 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs, warmed in very warm water 10 minutes
1/2 cup half-and-half at room temperature 30 minutes

Instructions

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.

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