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!”
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
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.