Upside Down Cake

For the cake pictured, the fruit was half apple pieces and half pie cherries. The syrup was a mixture of purreed cherries, water, and about 1 Tbls. of honey.

2 cups of apples, pears, stone fruits, and/or berries--fresh, canned, or frozen
1/4 cup or to taste of honey
1 1/4 cup water, fruit juice, or a combination
2 Tbls. flour
2 eggs
1/2 cup applesauce
1 3/4 cup whole-wheat pastry flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk or nut milk
1/2 cup honey

Preheat oven to 350.

If using canned fruit, drain the liquid. Use the liquid to partially replace the water, if desired. Place fruit in a buttered 9x13" pan.

Place water in a small saucepan. Add honey to taste and stir in the 2 Tbls. flour. Bring to a boil and simmer for 1 minute. Pour over the fruit and set in the oven.

Beat together eggs, applesauce, and 1/2 cup honey.

Sift together the flour, baking powder and salt. Add in 3 alterations with the milk to the egg mixture. Pour over the fruit and bake for 35-45 minutes.