A Broadway Thanksgiving: Recipes to Stop the Show

By Playbill Staff
26 Nov 2013

Joan Rivers

The Finale: Italian Plum Butter Cake


Shared by Emmy Award winner and Tony Award nominee Joan Rivers

16 Italian plums (pitted & cut in half)
16 tablespoons sweet butter (room temperature)
2 cups of sugar
1 cup all purpose flour
1 cup of cake flour
2 teaspoons of baking powder
4 eggs at room temperature
A pinch of salt
2 teaspoons of vanilla
Sugar and cinnamon to sprinkle over the top

  • Combine flour, cake flour, baking powder, salt (set aside)
  • Using the paddle on a kitchen aide, cream the butter until smooth and light, add sugar, beat until combined. (Do this on a slow speed.)
  • Add flour, beat again till combined, than add eggs and vanilla (still beating on slow speed until it is a smooth batter)
  • Butter a 10 inch cake pan. Cut a round piece of parchment to fit in the bottom, butter the parchment then flour the cake pan lightly. Put the batter in the cake pan and tap down on counter once to smooth out. Place plum halves flesh side down over the top of cake starting with outer edge covering the whole cake. Sprinkle the top with sugar then cinnamon. Bake the cake in a 350 degree oven for approximately one hour. Check with a cake tester after 45 mins. It may take longer than 1 hour depending on the oven. Let cool before removing from the pan.

This recipe was created by Marian Burros and published in the New York Times many years ago.