Tuesday, February 1, 2011

Apricot and White Chocolate Coffee Cake

Here is another great recipe from my friend, Rebecca.

2 c biscuit/baking mix
2 tbsp sugar
1 egg
2/3 c 2% milk
2 tbsp canola oil
1/2 c HERSHEY®’S Premier White Chips
1/2 c apricot preserves


1/3 c biscuit/baking mix
1/3 c sugar
2 tbsp 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.

Recipe courtesy- Rebecca L Of Ohio

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