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Apricot & White Chocolate Coffee Cake Recipe
Apricot & White Chocolate Coffee Cake Recipe photo by Taste of Home
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Apricot & White Chocolate Coffee Cake Recipe

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4.5 12 10
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 1 large 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

Nutritional Facts

1 slice: 245 calories, 11g fat (4g saturated fat), 25mg cholesterol, 332mg sodium, 35g carbohydrate (18g sugars, trace fiber), 3g protein

Directions

  1. 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.
  2. Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
  3. For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
  4. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.
Originally published as Apricot & White Chocolate Coffee Cake in Simple & Delicious December/January 2011, p69


Reviews for Apricot & White Chocolate Coffee Cake

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MarineMom_texas
Reviewed Aug. 7, 2013

"I made this for my book club and they gobbled it down and then wanted the recipe. This is so good and so easy to prepare. I will fix this again and again."

MY REVIEW
crystal92780
Reviewed Jan. 13, 2013

"I made this Friday morning and it was DELICIOUS! I'm making it again today, I may try using raspberry jam this time."

MY REVIEW
janiceclinger
Reviewed Jan. 9, 2013

"if u add a little flour to the chips they will not sink"

MY REVIEW
naw7117
Reviewed Nov. 14, 2012

"Need more jam..but very good"

MY REVIEW
Ive4gr8kids
Reviewed Oct. 8, 2011

"Delicious and also great with other preserves/fruits!"

MY REVIEW
asabot
Reviewed Mar. 12, 2011

"One additional note: this is best served fresh out of the oven. The leftovers got very dry."

MY REVIEW
poodlebird
Reviewed Mar. 8, 2011

"Quick , easy and very good, we loved it."

MY REVIEW
asabot
Reviewed Mar. 6, 2011

"Very good and extremely easy to make! I bet this would be excellent with raspberry or strawberry preserves, too!"

MY REVIEW
keverwann
Reviewed Feb. 28, 2011

"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."

MY REVIEW
jessicadidion
Reviewed Feb. 20, 2011

"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."

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