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Here’s a luscious make-and-take recipe for those holiday brunches you’re invited to. It couldn’t be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. —Holly Bauer, West Bend, Wisconsin
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Nutritional Facts 1 slice equals 245 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 332 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Originally published as Apricot & White Chocolate Coffee Cake in Simple & Delicious December/January 2011, p69
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Reviewed on Jan. 13, 2013 by crystal92780
I made this Friday morning and it was DELICIOUS! I'm making it again today, I may try using raspberry jam this time.
Reviewed on Jan. 09, 2013 by janiceclinger
if u add a little flour to the chips they will not sink
Reviewed on Nov. 14, 2012 by naw7117
Need more jam..but very good
Reviewed on Oct. 08, 2011 by Ive4gr8kids
Delicious and also great with other preserves/fruits!
Reviewed on Mar. 12, 2011 by asabot
One additional note: this is best served fresh out of the oven. The leftovers got very dry.
Reviewed on Mar. 08, 2011 by poodlebird
Quick , easy and very good, we loved it.
Reviewed on Mar. 06, 2011 by asabot
Very good and extremely easy to make! I bet this would be excellent with raspberry or strawberry preserves, too!
Reviewed on Feb. 28, 2011 by keverwann
We made this with homemade peach butter. It would be better with chunks of fruit (same kind as jam used); about 1/2-1 cup would be fine, I think.I used a 9.5 inch deep dish pie pan and it almost overflowed, so I don't know what I'll use when I add the extra cup of fruit...All the chocolate sunk to the bottom, as did most of the peach butter; not sure how to prevent that.Also, I used tub margarine instead of the butter for the topping and it didn't crumble, it glopped in a sticky mess... So, don't substitute tub for stick margarine/butter.
We made this with homemade peach butter. It would be better with chunks of fruit (same kind as jam used); about 1/2-1 cup would be fine, I think.
I used a 9.5 inch deep dish pie pan and it almost overflowed, so I don't know what I'll use when I add the extra cup of fruit...
All the chocolate sunk to the bottom, as did most of the peach butter; not sure how to prevent that.
Also, I used tub margarine instead of the butter for the topping and it didn't crumble, it glopped in a sticky mess... So, don't substitute tub for stick margarine/butter.
Reviewed on Feb. 20, 2011 by jessicadidion
DELICIOUS!!! It turned out JUST LIKE the picture & oh so easy! I can't wait to try this with other kinds of preserves. I think raspberry would be great.
Reviewed on Dec. 31, 2010 by ashaw6
Delicious! We made this for Christmas morning and then again the day after! It is wonderful, easy and a crowd pleaser.
Reviewed on Dec. 20, 2010 by janacandia
Fantastic and so easy. Made it for a party and it was a hit!
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