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

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-in. 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 400u0b0 for 20-25 minutes or until golden brown. Serve warm.

biscuitbaking, sugar, egg, milk, canola oil, white baking chips, apricot preserves, biscuitbaking mix, sugar, cold butter

Taken from www.tasteofhome.com/recipes/apricot-white-chocolate-coffee-cake/ (may not work)