Poppy Seed Pound Cake with Plum Pluot Compote

Name: Poppy Seed Pound Cake with Plum Pluot Compote
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; 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