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 onto bottom of pan.

Using the same bowl wiped clean, mix sugar, flour, baking powder and baking soda.

In a clean bowl, beat egg whites until they hold glossy peaks. Set aside.

In a separate bowl, mix sour cream and vanilla. Fold in the beaten egg whites.

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

Bake one hour.