1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1/3 c. sugar
3 tbsp. butter, melted
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg (optional)

1 c. sugar
1/2 c. (1 stick) butter, softened
1 1/2 tsp. vanilla
4 egg whites
1 1/2 c. all-purpose flour
3/4 c. Quaker Oats (quick or old fashioned, uncooked)
1 tbsp. baking powder
1/2 tsp. baking soda
3/4 c. light sour cream
1 (16 oz.) can sliced peaches, drained OR 1 c. sliced fresh peaches

Heat oven to 350 degrees F. Spray 9 inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.

For coffee cake, beat first three ingredients until fluffy. Add egg whites; mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Pat canned peach slices dry with paper towels; arrange over batter. Sprinkle with streusel. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.