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Bottoms-Up Peach Cake




Source of Recipe


Internet


List of Ingredients




1 tb Melted Margarine
3 tb Maple Syrup
1/4 ts Almond Extract
2 c Thinly Sliced Peaches
1/2 c Cranberries
1/2 c Whole Wheat Flour
1/2 c Flour
1 1/2 ts Baking Powder
1/3 c Evaporated Skim Milk
1/3 c Honey
1/4 c Oil
1 Egg
1 ts Vanilla


Recipe



Coat a 9 inch round baking pan with non-stick spray. Line the bottom with
wax paper and coat with spray.

In a cup, combine the margarine, syrup, and almond extract. Pour into the
prepared pan and swirl to coat the bottom evenly. Arrange the peaches and
cranberries on top of the mixture in a decorative pattern.

In a large bowl, combine the whole wheat flour, flour, and baking powder.

In a medium bowl, combine the milk, honey, oil, egg, and vanilla. Pour
over the flour mixture. Stir to combine thoroughly.

Pour the batter over the fruit and smooth the top with a rubber spatula.
Bake at 350F degrees until puffed and lightly brown, 30 to 35 minutes.
Remove from the oven and let stand on a wire rack for 10 minutes. Invert
the cake onto a serving platter. Serve warm.