Description
Apples, spices and caramel all wrapped up in a crumb-topped bread. Made extra moist with coconut oil, this is a total winner!
Ingredients
- FOR THE BREAD:
- 2 whole Eggs
- ½ cups Sugar
- ½ cups Light Brown Sugar
- ½ cups Minus 1 Tablespoon Coconut Oil (in Liquid Stage)
- 1 Tablespoon Water
- ¼ cups Buttermilk
- 1 teaspoon Vanilla
- 2 cups All-purpose Flour
- ½ teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- 2 whole Apples, Peeled, Cored, And Diced
- FOR THE CRUMB TOPPING:
- ½ cups All-purpose Flour
- ¼ cups Sugar
- 1 pinch Cinnamon
- 1 pinch Salt
- 2 Tablespoons Unsalted Butter, Melted (or Coconut Oil)
- FOR THE CARAMEL:
- ¼ cups Sugar
- ¼ cups Heavy Cream
- 1 Tablespoon Unsalted Butter
- ¼ teaspoons Cinnamon
- 1 pinch Salt
Preparation
Preheat oven to 350ºF.
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.
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.
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.
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.
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.
Serve the apple bread drizzled with the warm caramel.
