Reviewed: Nov. 20, 2011

Easy and yummy! Made for a special brunch and it turned out wonderfully. Added 3 apples instead of two and doubled the cinnamon.

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Reviewer:

sherylita

Living In: Redding, California, USA

Reviewed: Aug. 7, 2010

Great simple recipe! My friends and I like this cake with a more "adult" twist. I followed all the directions as said with a few modifications. I used 1/2 teaspoon of cinnamon and 3 teaspoons of BOURBON in the cake mixture. (I like to use Jim Beam.) I followed the rest until the very end of the process. I took the cake out of the oven after 40 mins. I then let it cool for about 5 mins and then pour a shot of bourbon over the cake. I then let it bake for another 7-10 mins @ 325. Then glaze and let cool and enjoy!

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Reviewer:

jung0k

Cooking Level: Beginning

Home Town: Marlboro, New Jersey, USA

Reviewed: Jan. 3, 2009

Very easy and it looked so pretty! Next time I will bake it in my cast iron skillet. I had to add a few more apples. It is not overly sweet. Great for breakfast.

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Reviewer:

HOOKEDONJESUS

Reviewed: Jan. 2, 2009

I had three apples left, so I used them all. I also had the Grands biscuits on hand. I had to cook a little bit longer. It's a desent quick dessert.

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 1, 2009

I made this dish because I already had all the ingredients on hand and I wanted to serve something sweet on New Year's Day. Now, I will go and buy the ingredients specifically to make this again! It was gooey and delicious. I left the nuts out and added an extra tsp of cinnamon. That was perfect. All the ingredients cooked to a nice soft consistency and it smelled wonderful as it baked.

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Reviewer:

Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

Reviewed: Nov. 14, 2008

When I came across this recipe I recognized it as one I made probably 20 years ago when my kids were small--and I remember they loved it. Making it again today reminded me that they probably would have preferred it without the nuts. Actually, I think I would have preferred it that way too. Considering this begins with a tube of refrigerated biscuit dough, this is really pretty darn good. Juicy and cinnamony apples (I used three) surrounding tender, cakey pieces of biscuits. Pretty too!

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 2, 2008

This a recipe I have used for years. I like using the flaky biscuits so the sauce gets down in the layers. Always a hit.

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Reviewer:

CABIOS

Reviewed: Aug. 23, 2007

Made this for church this week and was a BIG HIT. Have to bring copies of the recipe next week! Very easy to prepare, did part of it the night before and made it very quick that morning. Will definitely make it again and wouldn't change a thing on the recipe.

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