Apricot & White Chocolate Coffee Cake

Name: Apricot & White Chocolate Coffee Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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

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

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.

Nutrition Facts

1 slice: 245 calories, 11g fat (4g saturated fat), 25mg cholesterol, 332mg sodium, 35g carbohydrate (18g sugars, 0 fiber), 3g protein.

Originally published as Apricot and White Chocolate Chip Coffee Cake in Simple & Delicious December/January 2011

Reviews

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Average Rating:

MarineMom_texas

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.
crystal92780

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.
janiceclinger

Jan 9, 2013

if u add a little flour to the chips they will not sink
naw7117

Nov 14, 2012

Need more jam..but very good
Ive4gr8kids

Oct 8, 2011

Delicious and also great with other preserves/fruits!
asabot

Mar 12, 2011

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

Mar 8, 2011

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

Mar 6, 2011

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

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.
jessicadidion

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.