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PEACH POUND CAKE

1 tablespoon flour
2 tablespoons brown sugar, packed
1/4 teaspoon nutmeg
1 cup sliced peaches in syrup, drained
1 cup granulated sugar
2 1/2 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 ounces sour cream
2 egg whites, whipped
1 tsp vanilla

Preheat oven at 325°F.

Grease and flour a 12-cup Bundt pan; set aside.

In a mixing bowl, stir together 1 tablespoon flour, brown sugar, and nutmeg. Add peaches, mixing until covered with flour-sugar mixture. Layer peach mixture on bottom of pan.

In a mixing bowl, mix sugar, flour, baking powder and baking soda. In a separate bowl, mix sour cream, egg whites and vanilla.

Mix dry and wet ingredients together, stirring just until moistened. Spread batter evenly over peach mixture.

Bake one hour.

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