1 c. flour
2/3 c. firmly packed brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. sour cream
1 tsp. vanilla
1 egg
16 oz. can sliced peaches, well drained

TOPPING:

1/2 c. chopped nuts
1/2 c. coconut
1/2 c. firmly packed brown sugar
2 tbsp. butter

Heat oven to 375 degrees. Generously grease bottom only of 8 or 9 inch square pan. In small bowl, blend all cake ingredients except peaches, at low speed until moistened. Beat 1 minute at medium speed. Pour batter into prepared pan. Arrange peaches over batter.

In small bowl, combine topping ingredients until crumbly, sprinkle over peaches. Bake at 375 degrees for 35 minutes or 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes, cut into squares. Serve warm with whipped cream or ice cream. Calories 294 each piece; fat 12 grams for each piece; each piece is 1/9 of the cake.