Peach Coffee Cake

1 1/4 cups all-purpose flour 3/4 cup whole wheat flour 1/4 cup organic raw sugar or firmly packed brown sugar1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/8 teaspoon salt1 cup buttermilk 1/2 cup unsweetened applesauce2 egg whites2 tablespoons canola oil1 teaspoon vanilla extract 1/2 pound fresh peaches, peeled, pitted and slicedTopping 1/4 cup walnuts, chopped 1/4 cup organic raw sugar or firmly packed brown sugar1 tablespoon ground cinnamonHeat oven to 400 degrees. Spray a 9-by-13-inch baking pan with vegetable oil spray.In medium bowl, combine flours, sugar, baking powder, baking soda, cinnamon and salt.In large bowl, combine buttermilk, applesauce, egg whites, oil and vanilla until blended. Pour dry ingredients over buttermilk mixture; stir just until combined. Do not overmix.Pour batter into prepared pan. Arrange peaches over top, gently pressing into batter.For the topping: In small bowl, combine all ingredients. Sprinkle over peaches and bake 35-40 minutes or until toothpick inserted into center comes out clean.Serves 12.Cook's note: Organic raw sugar is available at most health food stores under the brand name Sucanat.Nutrition values per serving: 170 calories, 4 g fat, 30 g carbohydrates, 4 g protein, 1 mg cholesterol, 197 mg sodium.Chef Barb Peters, The Heartland Spa, Gillman, Ill.