With the arrival of autumn, seasonal fruits begin to peek out in the markets, and among them, apples and pears stand tall as symbols of sweetness and genuineness. The apple and pear cake, a classic of Lombard tradition, perfectly represents the essence of these fruits, combining their softness with a base of simple yet flavorful dough. The soft and moist texture of this dessert, achieved through the careful combination of wheat flour, butter, and eggs, pairs perfectly with the fresh and slightly tangy taste of apples and the sweetness of pears, creating a balance that delights the palate. This preparation is often associated with Sunday lunches, when families gather to share moments of conviviality, but it is also a great choice for an afternoon snack or to celebrate special occasions. In Lombardy, the apple and pear cake can vary from one household to another: some add a touch of cinnamon to enhance the fruit's aroma, while others prefer a dusting of powdered sugar for an elegant finish. The cooking technique, which involves a long stay in the oven at moderate temperature, allows the fruit to release its juices, infusing moisture into the dough and creating a golden and inviting crust. Served warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream, this cake becomes an irresistible dessert, perfect for beautifully ending a family meal or surprising friends during an afternoon snack. The apple and pear cake, in short, is much more than just a simple dessert: it is a flavor experience that celebrates the beauty of seasonal fruit and the culinary tradition of Lombardy.

Mix vigorously the flour, the egg, about 70 grams of melted butter, about 100 grams of sugar, the baking powder, the lemon zest with enough milk to obtain a soft dough of medium consistency. Spread the dough on the bottom of a buttered and floured cake pan, in a layer about one and a half centimeters thick. Arrange the fruit on the dough, sprinkle with the remaining 100 grams of sugar and dot with the remaining 30 grams of butter. Bake in a hot oven (200°C) and after a quarter of an hour lower the heat slightly. In total, it should remain in the oven for a little over an hour, allowing the dough to cook, the fruit to melt, and the sugar and butter to form a light crunchy crust on top of the mixture.