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White Chocolate Apricot Coffee Cake (Serves 8)

This yummy coffee cake is perfect with a cup of coffee or light breakfast or brunch. Look for biscuit baking mix near the flour in the baking aisle at your favorite grocery store.

2 cups biscuit baking mix
2 tablespoons sugar
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1/2 cup white chocolate baking chips
1/2 cup apricot preserves

Topping:
1/3 cup biscuit baking mix
1/3 cup sugar
2 tablespoons cold butter

1. In a large bowl, combine 2 cups biscuit mix and 2 tablespoons sugar.

2. In medium bowl, whisk together the egg, milk and oil; stir into dry ingredients just until moistened. Fold in white baking chips.

3. Pour batter into greased 9-inch round baking pan.

4. Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.

5. For topping, combine 1/3 cup biscuit mix and 1/3 cup sugar in a small bowl; cut in butter until crumbly. Sprinkle over batter.

6. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown. Serve warm, when possible.


Nutritional information per serving:
378 calories, 5 grams protein, 16 grams fat, 52 grams carbohydrate, 1 gram fiber, 36 milligrams cholesterol, 458 milligrams sodium