Instructions: 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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