Juicy pear and apple cake Recipe

First, cut the pears and apples into quarters, then slice them into medium-thick pieces (you don't want them too thin). Toss them with the juice from 2 lemons and set aside.

In a large bowl, use a hand-held mixer to beat the butter for about 3 to 4 minutes until it's light and foamy. Gradually add the demerara sugar (mixed with the vanilla sugar) and the eggs, beating well after each addition until everything is incorporated.

Now, alternately add the all-purpose and dark flours, salt, baking powder, and the zest of 1 lemon, along with the milk, to the butter and egg mixture. Mix gently after each addition until just combined; be careful not to overmix.

Brush the top of the cake with warmed honey. Bake in the oven at 180 °C for about 40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

Let the cake cool completely before dusting generously with a mixture of powdered sugar and ground cinnamon.