INSTRUCTIONS

• Preheat oven to 375° F
• Prepare a tube or Bundt pan with by using some vegan butter along the sides, making sure to cover generously. Dust with flour. Set aside.
• In a large bowl, sift together the flour, baking powder, baking soda, guar gum, and salt. Set aside.
• In a medium bowl, mix together the sugar, brown sugar, and cinnamon. Set aside.
• Add butter to flour mixture but cutting in with a pasty cutter or using clean hands, mixing until a nice crumbly mixture appears.
• Add the sugar mixture to the flour mixture and mix by hand until well combined.
• In a small bowl, beat eggs for a few seconds, then add milk and vanilla.
• Add wet ingredients to the dry mixture.
• Mixing by hand with a large spoon, stir cake until well combined.
• Add apples and stir a few more times until apples are incorporated, but do not over mix.
• Pour the batter into the prepared pan.
• Combine all the ingredients for the crumb topping in a medium bowl.
• Top cake mixture with crumb topping.
• Bake cake for 45 to 50 minutes or until a knife run through comes out clean.
• While the cake is baking, start your Jameson Caramel Sauce
• For sauce, in a medium saucepan, bring brown sugar and water to a slow simmer, stirring occasionally to melt sugar.
• Reduce the heat to low, or turn heat off.
• Add the whiskey and CAREFULLY ignite with a kitchen match or long nose lighter. * (CAUTION! The whiskey will ignite quickly.)
• When flame dies out, stir in the coconut cream and vegan butter. Stirring to combine.
• Keep sauce on low heat for a minute or two to combine.
• Once sauce it done, turn off the heat and pour sauce into a heat safe dish.
• When cake is done, place on a wire rack and allow to cool for 5 to 10 minutes in pan.
• Carefully transfer cake back on to wire rack and allow to cool.
• Transfer cake to large serving dish.
• Drizzle sauce over entire cake or serve along side cake for drizzling over single pieces.