Active Time

　　25 min

　　Total Time

　　3 1/2 hr (includes cooling)

　　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 days ahead).

　　

Ingredients

Makes 8 servings

　　

For pound cake:

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

　　

For compote:

2 pounds firm-ripe plums and pluots, peeled and cut into 1/2-inch wedges

　　3/4 cup sugar, or to taste

　　1 teaspoon grated lemon zest , divided

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon grated nutmeg

　　Accompaniment: lightly sweetened whipped creamAccompaniment: lightly sweetened whipped cream

　　

Make pound cake:

Step 1

Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.

　　

Step 2

Whisk together flour, poppy seeds, baking powder, and salt.

　　

Step 3

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.

　　

Step 4

Spoon batter into loaf pan, smoothing top.

　　

Step 5

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:

Step 6

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.