1 Apple
¼ Cup Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing
2 Tablespoons Brown Sugar
2 Sticks Butter
3 Cups Sugar
1 Cup Sour Cream
3 Cups All-Purpose Flour
½ Tsp. Baking Soda
6 Eggs
1 Teaspoon Vanilla

SLICE apple paper thin with food processor.
POUR Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing over the apples and allow to marinate.
PREHEAT oven to 325° Degrees.
CREAM butter and sugar together until smooth.
ADD sour cream and mix well.
SIFT flour and baking soda together.
ADD flour mixture and eggs (one at a time) to creamed butter mixture alternately, mixing well after each.
ADD vanilla and mix well.
SPRAY bundt pan well with non-stick spray for baking.
MAKE one layer of apples, top with 1 tablespoon of brown sugar. Make another layer of apples and top with remaining 1 tablespoon of brown sugar.
POUR any remaining Naturally Fresh® Pumpkin Apple Spice Vinaigrette Dressing over apples.
POUR batter over apples until pan is 3/4 full.
BAKE 1 hour and 20 minutes or until a butter knife inserted into cake comes out clean.
COOL 20—30 minutes and flip out of pan onto plate.


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