This tastes like a cross between bread pudding and a torte. It's soft with a crispy top. It lasts for about five minutes once it's cooled a bit from the oven.
Adapted from The Vegan Word
1 cup (200 g) plus 2 tablespoons granulated sugar, divided
1/2 cup (115 g) vegan margarine
1 cup (125 g) all-purpose or plain flour
1 teaspoon baking powder
1/4 cup (60 g) non-dairy yogurt, soy blueberry yogurt
8-10 small plums, halved and pitted (I have also used a pint of blueberries with great results)
2 teaspoons lemon juice
1 teaspoon ground cinnamon
Heat oven to 350 F / 180 C / gas mark 4, and lightly grease an 8-inch round cake tin.
Cream the margarine and 1 cup of sugar together until combined and fluffy. Add the flour and baking powder and mix to combine.
Add the yogurt, and mix all ingredients together, then spoon batter into the cake tin. Smooth the top down and add the pitted, halved plums, skin side up.
Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.
Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).
Cool on a rack.