• Bottoms Up Peach Cake

    0 votes


    • 1 Tbsp. Melted Margarine
    • 3 Tbsp. Maple Syrup
    • 1/4 tsp Almond Extract
    • 2 c. Thinly Sliced Peaches
    • 1/2 c. Cranberries
    • 1/2 c. Whole Wheat Flour
    • 1/2 c. Flour
    • 1 1/2 tsp Baking Pwdr
    • 1/3 c. Evaporated Skim Lowfat milk
    • 1/3 c. Honey
    • 1/4 c. Oil
    • 1 x Egg
    • 1 tsp Vanilla


    1. Coat a 9 inch round baking pan with non-stick spray. Line the bottom with wax paper and coat with spray.
    2. In a c., combine the margarine, syrup, and almond extract. Pour into the prepared pan and swirl to coat the bottom proportionately. Arrange the peaches and cranberries on top of the mix in a decorative pattern.
    3. In a large bowl, combine the whole wheat flour, flour, and baking pwdr.
    4. In a medium bowl, combine the lowfat milk, honey, oil, egg, and vanilla. Pour over the flour mix. Stir to combine thoroughly.
    5. Pour the batter over the fruit and smooth the top with a rubber spatula.
    6. Bake at 350F degrees till puffed and lightly brown, 30 to 35 min.
    7. Remove from the oven and let stand on a wire rack for 10 min. Invert the cake onto a serving platter. Serve hot.

    Similar Recipes

    Leave a review or comment