- 2 tubes of vegan biscuits (the kind in the dairy isle)
- 2 small apples, peeled and diced
- 1 stick of Earth Balance ½ cup, melted
- ½ cup lightly packed light brown sugar
- 1 tsp pumpkin pie spice
- pinch of cinnamon
- Pam spray (or oil to grease pan)
It has been quite some time since I last posted…a year and a half I believe… It as been quite a year. I got a job in NYC, moved out, got engaged, got a new job offer on long island, moved back, and now I’m planning a wedding. It was very over whelming, so I pushed the blog to the back burner (totally appropriate cooking reference). Now that life is calming down a bit I feel like I can commit time to my baby blog once again.
You also may of noticed the new look. My fiancé (I still feel silly saying that) is the graphic designer behind the blog and deemed it in serious need of a facelift. It helps to have an in house designer.
Now onto the cooking. I spent the last few weeks pondering what my big welcome back recipe would be. Nothing seemed good enough. Then I decided to keep it simple. I super fast, delicious breakfast/brunch/dessert it was. This is more of a “semi-homemade” recipe as it calls for premade biscuits. During the holidays we could all use a little help in the kitchen. Lets not make everything over complicated. Take a few shortcuts and spend more time with your family.
I saw a picture on Pintrest of a bundt made from Grands biscuits, it looked soo good. I decided to kick it up a notch and of course veganize it. The store brand biscuits at my local grocery store happened to be vegan, and from what I have read, some Pillsbury ones are too. Just read the label to be sure. I made this as a Thanksgiving breakfast to have while the family cooked. It was insane. My family raved about how delicious it was. The entire cake went before I could even take enough pictures. Success!
Just to warn you, this must be the unhealthiest thing I have ever made, it would make Paula Dean blush. But make it anyway, and try to eat only a small slice. Trust me, it’s worth it.
*Best served warm so the apples are gooey.
Apple Breakfast Bundt
Preheat oven to 425˚F. Grease a bundt pan with Pam. Mix melted Earth Balance, sugar, and spices in a small bowl, toss in apples. Place all of the apple mixture in the bottom of the pan, but leave a few scoops of butter to pour over the biscuits. Next, place the biscuits on top of the apples. You want to try to squeeze them all in,, don’t worry about being pretty, they will be covered by gooey apples and sugar when your done. Drizzle the remaining butter mixture over the biscuits
Bake for about 12-14 minutes, until the biscuits are golden. Let cool for 15 minutes. Then careful invert onto a cake dish. Enjoy!
We had cake for breakfast, but it would be crazy good served as desert with a scoop of vanilla ice cream!