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Ingredients:
1 Tablespoon(s) Melted Margarine
3 Tablespoon(s) Maple Syrup
1/4 Teaspoon(s) Almond Extract
2 Cup(s) Thinly Sliced Peaches
1/2 Cup(s) Cranberries
1/2 Cup(s) Whole Wheat Flour
1/2 Cup(s) Flour
1 1/2 Teaspoon(s) Baking Powder
1/3 Cup(s) Evaporated Skim Milk
1/3 Cup(s) Honey
1/4 Cup(s) Oil
1 Egg
1 Teaspoon(s) Vanilla
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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