1 tbsp. plus 1 tsp. butter, divided
2 cinnamon graham crackers (2 1/2 inch sqs.), made into crumbs
1 tbsp. each granulated and firmly packed light brown sugar
1/2 lb. apples (Granny Smith or Delicious), cored, pared, and chopped
4 lg. prunes, pitted and chopped
9 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each), cut into quarters
1 egg
2 tbsp. water
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Preheat oven to 375 degrees. In 8 inch round cake pan, spread 2 teaspoons butter over bottom and up sides of pan; set aside. In small saucepan, melt remaining 2 teaspoons butter. Add cracker crumbs and sugars and stir until crumbs are thoroughly moistened. Sprinkle half of the crumbs over bottom of prepared pan and top with apples and prunes; arrange biscuit quarters in a circular pattern over apples, standing biscuits point side up and leaving about 1/2 inch between each.

In small mixing bowl, beat together remaining ingredients; pour evenly over biscuits and bake until apples are tender and biscuits are golden brown, 30 to 35 minutes. Transfer pan to wire rack and let cool. To remove cake from pan, invert pan onto plate, then invert plate onto serving plate; serve cake biscuit side up.