4 ripe peaches or 1 lb. can unsweetened peach slices, drained
1 c. whole wheat pastry flour
1 c. unbleached white flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
1/3 c. oil
2/3 c. maple syrup
2 tsp. instant grain, reg. or decaffeinated coffee dissolved in 1/2 c. water
1 tsp. vanilla extract
2 eggs
1/2 c. walnuts, chopped (roast if desired)

Heat oven to 375 degrees. Oil a 9 inch springform pan. Arrange peaches attractively in bottom of pan. Set aside. Sift dry ingredients together. Whip liquid ingredients together in blender or mixer. Add liquid ingredients to dry and mix gently until smooth. Fold in walnuts. Carefully pour batter over the peaches already in the pan. Bake for 45 minutes or until toothpick comes out dry. Allow to cool slightly, then loosen springform pan. Turn over carefully when thoroughly cool.