Orange Upside-Down Cake

I made this for Easter and fell in love. It is a healthier variation of a recipe I found on another cooking website. The next time I make this I will be more careful of the orange presentation. Try to eat this one sparingly. If you can!

1/2 cup Honey
1/4 cup Orange Juice
1 Orange, unpeeled and sliced thin (discard ends)
3/4 cup Earth Balance or other butter substitute
3/4 cup Agave
2 large Eggs or egg substitute
1 tablespoon grated Orange Peel
1 1/2 cups Whole Wheat Pastry Flour
1 teaspoon non-aluminium Baking Powder
1/4 teaspoon Real Salt
1/3 cup whole Goat's Milk

In a 9-10 inch nonstick, oven proof pan (sloping sides preferred) add honey and orange juice. Heat on medium-high cook without stirring until mixture starts to thicken and becomes foamy (temperature reading should be about 230 degrees). Tilt the pan slightly to get a good temperature reading. It cooks fairly quickly so use caution. Let it cool to thicken as you set it aside.

In a large bowl add butter substitute through orange peel and beat with a mixer until smooth.

In a different bowl add all dry ingredients and whisk together until fully incorporated. Add about half of the flour mixture to butter substitute mixture and beat together. Add milk and beat together then add the rest of the flour mixture and beat again until smooth and creamy.

Place orange slices over thickened honey in an aesthetically pleasing circle spiral. Gently pour cake batter over the orange slices and honey. Be careful not to push oranges out to the edge of pan like I did wink, wink.

Bake at 350 degrees until toothpick from the center of the cake comes out clean. This will take about 30-40 minutes. Let cake cool for 5-10 minutes. Then, invert cake on to a flat plate. Be careful as the hot syrup may spill out.

Let the cake cool completely and refrigerate until you serve.