Preheat the oven to 350 degrees F.

In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl, mix the cinnamon, nutmeg, ginger, allspice, and cardamom. Set aside.

In a large mixing bowl, add the oil, granulated sugar, and brown sugar. Mix well. You can use a hand mixer or a Danish Dough whisk.

Add the eggs, one at a time, mixing well in between each addition.

Add the sour cream and vanilla. Mix until all ingredients are blended.

Add half of the flour mixture and mix until almost all incorporated.

Add the spice blend. Mix well and add the remaining flour mixture.

Once the flour is all incorporated into the mixture, add the chopped pecans and diced apple pieces. Gently mix so the pecans and apple are coated with the mixture.

Pour the mixture into the prepared loaf pan.

Spread evenly and set aside.

In a mixing bowl, mix the brown sugar, flour, apple spice, and melted butter.

Use a fork and mix until all ingredients are blended. It will look like wet sand.

Sprinkle the crumble over the loaf evenly. Don’t mix.

Bake the loaf in the preheated oven for 50-60 minutes.

The loaf is baked once the edges are golden, and a toothpick will come out clean when inserted in the middle.

Cool the loaf in the pan for 20-30 minutes, then transfer to a cooling rack to cool completely.

In a microwave-proof bowl, add the soft caramel, unwrapped, and 2 tablespoons of water.

Melt in the microwave, in 30-second increments, until the caramel is melted.

Add the heavy cream, 1 tablespoon at a time. Mix well until you have the desired consistency.

Drizzle over the apple caramel loaf.

Store leftovers in an airtight container in the refrigerator for up to 1 week.