Print

Cozy Chai Spiced Pear Upside Down Cake

chai spiced pear upside down cake - featured image
Print Recipe

A warm and comforting upside down cake featuring caramelized pears and a subtle chai spice blend, perfect for fall gatherings or cozy afternoons.

Ingredients

Scale
  • 3 medium ripe but firm Bosc or Anjou pears, peeled, cored, and sliced
  • ½ cup (100g) packed brown sugar
  • ½ cup (115g) unsalted butter, softened (plus 2 tbsp for caramelizing)
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons chai spice blend (1 tsp ground cinnamon, ¼ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk or dairy-free alternative
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the caramelized pears: In a medium stovetop pan, melt 2 tablespoons of unsalted butter over medium heat. Stir in ½ cup packed brown sugar and 1 tablespoon lemon juice until the mixture bubbles and thickens slightly (about 3-4 minutes). Add the sliced pears in an even layer and cook for about 6-8 minutes, gently stirring occasionally until pears soften but keep their shape and get glossy. Remove from heat.
  2. Preheat the oven to 350°F (175°C). Lightly butter your 9-inch cake pan or cast iron skillet.
  3. Pour the caramelized pears and their syrup evenly into the bottom of the prepared pan. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, salt, and chai spices until combined.
  5. In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 3 minutes).
  6. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  7. Add the dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix gently after each addition until just combined; do not overmix.
  8. Pour the batter evenly over the caramelized pears in the cake pan, smoothing the top with a spatula.
  9. Bake on the center rack for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  10. Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen. Place a serving plate over the pan and carefully flip it over. Let the pan sit for a few seconds before lifting it off to reveal the caramelized pear topping.
  11. Allow to cool another 10 minutes before slicing. Serve slightly warm, optionally with whipped cream or vanilla ice cream.

Notes

Measure chai spices carefully to avoid overpowering the cake. Use firm pears like Bosc or Anjou for best caramelizing results. Let the cake cool 10-15 minutes before flipping to prevent sticking. Lemon juice in caramel balances sweetness. For gluten-free, substitute flour with gluten-free blend and add extra baking powder. For vegan, use flax eggs, coconut oil or vegan butter, and plant-based milk.

Nutrition

Keywords: chai spice, pear upside down cake, fall dessert, caramelized pears, cozy cake, autumn recipe, easy cake, spiced cake

Find it online: https://jodierecipes.com/cozy-chai-spiced-pear-upside-down-cake-recipe-easy-and-perfect-for-fall/