Jubilee Coffee Cake - cooking recipe

Ingredients

3/4 c. sugar
3/4 c. chopped nuts
3/4 tsp. cinnamon
2 pkg. refrigerated biscuits
1/2 c. butter, melted
1 (12 oz.) jar apricot preserves

Preparation

In a small bowl, combine sugar, nuts and cinnamon.
Sprinkle 1/4 cup mixture in greased Bundt pan.
Cut each biscuit in half and roll in balls.
Dip each ball in butter and layer biscuit balls, cinnamon mixture and 1/2 cup preserves in pan.
Bake at 350\u00b0 for 35 minutes.
Turn out on wire rack.
Top with remaining preserves.
Garnish with cherries.