Apricot & White Chocolate Coffee Cake
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
1/3 cup biscuit/baking mix
1/3 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-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.
Recipe found here: Apricot & White Chocolate Coffee