Apple & Banana Caramel Cake

This could very well be a classic Fall dessert, but I made it during Spring with fresh red apples, bananas, and aromatic cardamom. The caramel drizzle gives the cake an additional layer of warmth.

A nice rewarding treat, for say, someone who just finished running a rea-l--l--y long distance?

Adapted from A Piece of Cake!
Ingredients:

1. 2.5 cups all purpose flour
2. 1.5 cups sugar
3. 2 teaspoons baking powder
4. 1 teaspoon salt
5. 1 teaspoon cardamom powder (substitute with cinnamon if you are not a fan)
6. 1/2 teaspoon all spice powder
7. 2 eggs, at room temperature
8. 1 cup vegetable oil
9. 1/2 cup milk
10. 2 teaspoons vanilla extract
11. 2 cups chopped red apples (peeled and cored)
12. 1 cup sliced ripe bananas
13. Some caramel sauce for drizzling and serving (optional)

Preparation:

1. Butter and flour a 13 by 9 inch metal baking pan. Preheat oven to 325 F
2. Whisk the oil and sugar together until even and relatively smooth
3. Mix all dry ingredients - flour, baking powder, salt, all spice, and cardamom powder
4. Add eggs to the oil and sugar, and whisk well until well mixed - do not over mix the eggs
5. Add vanilla extract and half the milk, and whisk until combined
6. Add half the dry ingredients and mix into batter with a spatula
7. Add remaining milk and mix into the batter
8. Add remaining dry ingredients and mix gently with a spatula
9. Add the fruits - bananas and apples and mix gently
10. Transfer to the prepared cake pan, and bake for 50-55 minutes or until a tester comes out with a few moist crumbs. 
11. Cool pan on a wire rack until cake comes to room temperature. 

Slice/cut the cake from within the pan, and serve with vanilla ice cream and a drizzle of caramel sauce (I used store bought caramel sauce). Enjoy!