Apricot & White Chocolate Coffee Cake
Serves 12
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
- 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.
- 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 400F for 20-25 minutes or until golden brown. Serve warm.
Credit: Taste of Home: Simple and Delicious – December/January 2011

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