Apricot and White Chocolate Coffee Cake

Here is another great recipe from my friend, Rebecca.



Ingredients
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

Topping

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



Recipe courtesy- Rebecca L Of Ohio