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1
Preheat oven to 350u00b0F.
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2
Add the eggs and sugars into a large mixing bowl and beat together using a stand or hand mixer. Beat in coconut oil, water, buttermilk and vanilla until everything is well mixed.
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3
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Slowly mix the dry ingredients into the wet and then fold in the apples.
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4
Butter and flour a standard-size loaf pan (I also placed a sheet of parchment paper in the pan, with paper hanging over the sides for easy removal) and pour in the batter.
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5
Make the crumb topping by combing the flour, sugar, cinnamon and salt in a bowl. Pour in the melted butter, mix and allow to stand for 5 minutes. With your hands, clump the mixture and crumble it onto the batter in the pan. Bake for 55-60 minutes or until a cake tester inserted in the center of the loaf comes out clean. Remove from oven.
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6
To make the sauce, melt the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove pan from the heat and add the heavy cream. The mixture will bubble up. Return to a low flame and stir until any lumps are gone. Stir in the butter, cinnamon and salt to taste.
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7
Serve the apple bread drizzled with the warm caramel.
