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1/2
CUP
T.G. Lee whole milk
1/2 CUP
fresh apple juice
1/2 CUP
dark brown sugar
1/4 CUP
safflower oil
GRAZED ZEST OF APPLE
1 1/4 CUPS
cake flour
1 TEASPOON
baking powder
1 TEASPOON
baking soda
3/4 CUP
rolled oats
1 EGG WHITE
STREUSEL
TOPPING
1/2
TEASPOON
cinnamon
1 TEASPOON
pure vanilla extract
2 TABLESPOONS
chopped walnuts
2 TABLESPOONS
rolled oats
Preheat
the oven to 350 degrees. Lightly butter a 9 x 5 inch
loaf pan.
Combine
the T.G. Lee milk, apple juice, brown sugar, oil and
apple zest in a large saucepan and bring the mixture
to a boil, stirring constantly. Remove the pan from
the heat and let the syrup cool while preparing the
remaining ingredients.
Combine
the streusel ingredients in a small bowl; set the bowl
aside. Sift the cake flour, baking powder and baking
soda together into a bowl. Put the rolled oats in a
food processor or a blender and process them into a
powder - about 30 seconds. Stir the ground oats into
the flour mixture.
When
the apple juice syrup is cool, whisk in the egg white.
Stir in the flour mixture until the ingredients are
just blended; do not overmix. Pour the remaining batter
into the pan and sprinkle the remaining streusel over
the top.
Bake
the coffeecake until a cake tester inserted into the
center comes out clean - 25 to 30 minutes. Let the cake
cool in the pan for 15 minutes, then turn it out onto
a rack to cool completely before slicing it. Serve the
cake slices topped with fresh peach compote.
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