WHITE CHOCOLATE STRAWBERRY COFFEE CAKE..TIME FOR A SPRING BRUNCH

Ready for the weekend? What big plans do you have? Darling and I are going to see Silver Linings Playbook, which we have tried to see for the past month. We wanted to cast our vote for Oscar night. The local garden centers are beginning to display all of the gorgeous spring flower and vegetable bulbs, which I find terribly hard to resist. I have already picked up some day lilies and some additional canna bulbs...who can be without a lovely grouping of cannas? Not I....Mother always had cannas in our yards, both in Vicksburg and in Jackson! I have planted them everywhere we have lived. Yes, this will all be us, in the garden with our sun hats on very soon!

 

 

"And so ye faithful, there is no shadow to see, an early Spring for you and me," said Punxsutawney Phil....you know that ground hog that lives up in Gobblers Knob,  Pennsylvania. Seriously.....who talks like this?

 

 

WHITE CHOCOLATE STRAWBERRY JAM COFFEE CAKE
 

2 cups biscuit/baking mix

2 tablespoons sugar

1 egg

2/3 cup milk

2 tablespoons canola oil

1/2 cup white baking chips

1/2 cup strawberry preserves

TOPPING

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. 

You can change up the flavor of jam in this sweet little cake. I have used peach jam and eliminated the white chocolate chips. You could also add a few chopped pecans if you wish!