A trio of mouthwatering fruits are made into a savory compote for a hearty pound cake, and then everything is topped with the autumnal coup de grâce: a homemade, hard-cider-infused syrup.

Serves 6–8

Instructions:

1. Preheat oven to 350°F.
2. Using an electric mixer fitted with whisk attachment, whip butter until fluffy. Continue to whip butter while adding in the sugar, one cup at a time, until blended. Whisk in eggs until combined, and slowly add in flour one cup at a time. Whisk in milk and then almond extract until batter is smooth.
3. Grease a Bundt pan with nonstick spray, and spoon in batter. Bake for 30–35 minutes or until cake is cooked thoroughly. Check for doneness using a toothpick: pierce the cake, and if the toothpick comes out clean, the cake is done. Let rest for 30 minutes.
4. While cake is resting, combine fruits, sugar, lemon zest, lemon juice, and cinnamon in a medium saucepot over medium-high heat. Bring to a simmer, stirring frequently, and cook for 15 minutes or until fruit is tender and sauce has thickened. Let cool to room temperature.
5. In a medium saucepot over medium-high heat, bring hard cider and sugar to a simmer, whisking frequently, for 10 minutes. Reduce heat to medium-low, and whisk in cornstarch until combined and thickened. Let cool to room temperature.
6. Carefully remove cake from Bundt pan, and sprinkle with powdered sugar. Top with compote, and drizzle with syrup.

Tips: The compote and cider syrup will continue to thicken as they cool to room temperature. Store covered in the refrigerator for up to a week for easy prep.