Streusel:
1/2 cup Quaker Oats
1/3 cup sugar
3 tablespoons margarine, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)

Coffee Cake:
1 cup sugar
1/2 cup margarine, softened
1-1/2 teaspoons vanilla
4 egg whites
1-1/2 cups flour
3/4 cup Quaker Oats
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup light sour cream
1 cup sliced fresh peaches (or 1 16-oz. can sliced peaches drained)

Heat oven to 350 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. Arrange peach slices over batter. Sprinkle with streusel. Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.