Bottoms Up Peach Cake Recipe

1. 1

   Coat a 9 inch round baking pan with non-stick spray.

2. 2

   Line the bottom with wax paper and coat with spray.

3. 3

   In a c., combine the margarine, syrup, and almond extract.

4. 4

   Pour into the prepared pan and swirl to coat the bottom proportionately.

5. 5

   Arrange the peaches and cranberries on top of the mix in a decorative pattern.

6. 6

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

7. 7

   In a medium bowl, combine the lowfat milk, honey, oil, egg, and vanilla.

8. 8

   Pour over the flour mix.

9. 9

   Stir to combine thoroughly.

10. 10

    Pour the batter over the fruit and smooth the top with a rubber spatula.

11. 11

    Bake at 350F degrees till puffed and lightly brown, 30 to 35 min.

12. 12

    Remove from the oven and let stand on a wire rack for 10 min.

13. 13

    Invert the cake onto a serving platter.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.