Pound Cake with Apple and Red Fruit Compote

Name: Pound Cake with Apple and Red Fruit Compote
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 1 ½ cups (225 g) unbleached all-purpose flour; 2 tsp baking powder; 1/8 tsp salt; ¾ cup (170 g) unsalted butter, softened; 1 ¼ cups (265 g) sugar; ¾ cup (180 ml) milk; 3 eggs; 2 apples (Spartan or Empire), peeled, cored and diced; 2 cups (260 g) mixed frozen red fruit pieces (such as strawberries, sour cherries, rhubarb, etc.) (see note); ⅓ cup (70 g) sugar

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Preparation 40 MIN

Cooking 1 H
Makes 8 servings
Freezes

Ingredients
Preparation

Ingredients

Cake

1 ½ cups (225 g) unbleached all-purpose flour
2 tsp baking powder
1/8 tsp salt
¾ cup (170 g) unsalted butter, softened
1 ¼ cups (265 g) sugar
¾ cup (180 ml) milk
3 eggs

Compote

2 apples (Spartan or Empire), peeled, cored and diced
2 cups (260 g) mixed frozen red fruit pieces (such as strawberries, sour cherries, rhubarb, etc.) (see note)
⅓ cup (70 g) sugar

Preparation

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 7-cup (1.75 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
In a bowl, combine the flour, baking powder and salt.
In another bowl, cream the butter and 1 cup (210 g) of the sugar with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk until smooth.
In a third bowl, whisk the eggs and remaining sugar with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. Fold the egg mixture into the cake batter using a whisk. Spread the batter out in the prepared pan.
Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould. The cake will keep for 3 days in an airtight container at room temperature.

Compote

Meanwhile, in a small pot over medium heat, cook the fruits with the sugar, covered, for 10 minutes. Remove the lid. Simmer over low heat for 10 minutes or until the mixture has the consistency of compote. Let cool.
In a small food processor, purée the compote until smooth. The compote will keep for 1 week in an airtight container in the refrigerator.
On a work surface, slice the cake. Serve slices of pound cake with the compote. Delicious served with ice cream.