2 lb. fresh or frozen, thawed, pitted and halved plums
6 oz. firm organic silken tofu, drained
1 Tablespoon cider vinegar
1 cup sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
2 Tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Instructions
Preheat oven to 350 degrees F. Coat deep-dish glass or ceramic pie pan or 9-inch square glass or enamel baking dish with a little oil. Add all the fruit.
Blend tofu in food processor or blender for 2 minutes, or until smooth, scraping down sides. Add vinegar and ¼ cup water, and blend until smooth. Add sugar vanilla, almond extract: puree 1 minute, or until sugar dissolves. Add dry ingredients, and blend 2 minutes or until smooth and thick batter forms.
Spread batter over fruit in baking dish. Bake 30 to 40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean. Let stand 15 minutes before serving.