Pear Cake with Chai Caramel Frosting

A friend of mine celebrated a birthday the other day, and I wanted to surprise her with a cake! I decided to take to Pinterest, and found a few different recipes that struck my fancy. I decided to make up my own cake with a few different things, so I decided on a Pear Cake with a Chai Caramel Frosting.

I told her this, and her response was “I mean the pear is a little odd… [but] I like your masterpieces they always turn out delicious!”

The frosting idea I found from this pie recipe, and the flavours sounded so delicious, that I couldn’t resist. I actually found different recipe that I put together, so I’m considering this cake an original recipe! However, I did find the cake recipe here, the base frosting recipe here, and I made a few changes to make it my own.

I have a small jar of Chai spice, and it is AMAZING. All the flavours of Chai in spice form, so I don’t have to brew tea or steep Chai tea bags in parts of my recipes when I want that beautiful Chai flavour.

Holy man this cake turned out so good! The flavour of the pear wasn’t too intense at all, just nice and subtle, but still there, and the Chai and caramel flavours worked so well together. It was such a gorgeous cake and flavour pairing. As I told the lucky birthday girl, “I’m getting cake envy, and I made my own birthday cake!”

Ingredients

Yield: 1 8 inch cake

For the cake:

6 ripe pears, medium sized
¾ c. brown sugar
¾ c. sugar
3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
¼ tsp. nutmeg
2 eggs
½ c. vegetable oil
1 tsp. vanilla

For the frosting:

1 c. butter, at room temperature
2 c. icing sugar
1 c. caramel sauce, homemade or storebought
1-2 tsp. Chai spice* (depending on preference)

To make the cake, peel, slice and core pears, and toss in a medium bowl with sugars. Leave for 1 hour, then puree in a blender.

Preheat the oven to 350°F. Grease two 8 or 9 inch cake pans, or three 6 inch cake pans. Set aside.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Add in the pear puree, eggs, oil and vanilla, and whisk until just combined.

Pour batter evenly into the prepared cake pans, and bake for 30-33, or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and cool in pans about 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, cream the butter until fluffy in the bowl of a mixer fitted with a whisk attachment. Add in the icing sugar and beat until incorporated and fluffier. Add in the caramel, beat again. Add in the Chai spice*, starting with 1 teaspoon, and adding more if you want the Chai flavour stronger.

Once cakes are completely cool, level them, then layer the cakes with the frosting. Frost inside layers of the cake, then the outside and top. Slice and serve.

*An alternative for the Chai spice could be Chai tea ground very fine.

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Caramel Pear Pie


This is a combination that I didn’t know whether or not it would work out. I mean, I knew it should taste pretty good, but I was still a bit unsure of how the final result would be.

Oh. My. God.

This pie blew me away! So good!

Paul absolutely loved it. As in, he didn’t say a word until his first piece was done, then proceeded to tell me “That’s one of the best pies I’ve had in a long time”, followed by “That needs to go on your blog.” So sweet.

But yes, this was a really good pie. Make it. Sooooo fantastic. I really can’t say more. It’s a great pie all around. 🙂 I found the original recipe here, and the only thing I left out was the Chai. I left it out, because I incorporated the Chai spice in the Pear Cake with Chai Caramel Frosting that will be coming out on the blog as well. (Spoiler alert – I went on a pear and caramel kick, and it was awesome!)

Ingredients

Yield: 1 9 inch pie

1 recipe Flaky Butter Pie Crust
1 c. caramel sauce, homemade or store bought
6-7 medium or large pears
2 tsp. lemon juice
1/3 c. plus 2 tbsp. sugar
2 tbsp. flour
1 egg
1 tbsp. water

Peel, core and slice pears thinly. Toss pears in lemon juice and 2 tbsp. of sugar. Set aside for 20-30 minutes.

Preheat oven to 400°F.

Roll out pie crust and trim edges. Drain the extra juice from the pears, then add the rest of the sugar and flour and toss. Press the pears tightly into the pie crust, mounding slightly in the middle. Cover with either a lattice-top crust or a single layer crust. If topping with a single layer crust, be sure to cut slits in the crust for ventilation.

Beat the egg and water together, and brush over the top of the pie.

Place in the preheated oven, and bake for 20 minutes. Lower the temperature to 350°F and continue baking for 30-35 minutes, until the crust is golden and the filling is bubbling.

Remove from oven and allow to cool completely before slicing and serving.