Apricot and White Chocolate Coffee Cake

2 Cups Biscuit/Baking Mix
2 Tablespoons Sugar
1 Egg
? Cup 2% Milk
2 Tablespoons Canola Oil
Cup White Baking Chips
Cup Apricot Preserves

TOPPING:
? Cup Biscuit/Baking Mix
? Cup Sugar
2 Tablespoons Cold Butter

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-inch 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 400F for 20-25 minutes or until golden brown.  Serve warm.