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Apricot & White Chocolate Coffee Cake

 Apricot & White Chocolate Coffee Cake
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
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1 egg
  • 2/3 cup 2% milk
  • 2 tablespoons canola oil
  • 1/2 cup white baking chips
  • 1/2 cup apricot preserves
  • TOPPING:
  • 1/3 cup biscuit/baking mix
  • 1/3 cup sugar
  • 2 tablespoons cold butter

Directions

  • In a large bowl, combine the biscuit mix and sugar. Whisk the egg,
  • milk and oil; stir into dry ingredients just until moistened. Fold
  • in chips. Pour into a greased 9-in. round baking pan.
  • Drop preserves by teaspoonfuls over batter. Cut through batter with a
  • knife to swirl the preserves.
  • For topping, combine biscuit mix and sugar in small bowl; cut in
  • butter until crumbly. Sprinkle over batter.
  • Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
  • Yield: 12 servings.

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Apricot & White Chocolate Coffee Cake (continued)

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.