1/2 CUP
McArthur 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 McArthur 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.