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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
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