Vegan Empress Plum Equinox Torte

 Ingredients

• 5-6 large Empress plums (also called Italian or Prune plums), halved lengthwise and de-pitted

• 1 cup (200 g) plus 2 tablespoons granulated sugar, divided

• 1/2 cup (115 g) vegan margarine at room temp
• 1 cup (125 g) all-purpose or plain flour
• 1 teaspoon baking powder
• 1/4 cup (60 g) non-dairy yogurt
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 350 F  and lightly grease an 8-inch round cake pan.
2. Cream the margarine and 1 cup of sugar together until combined and fluffy.  Add the flour and baking powder and mix to combine.
3. 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.
4. 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.
5. Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).
6. Cool on a rack.