Pear and Chai Upside Down Cake

A slice of this sweet and spicy cake pairs nicely with a cup of hot black tea! Recipe adapted from Sips and Spoonfuls. Serves 10 people. Contains caffeine.

Pear and Chai Upside Down Cake


  • 1½ - 2 pears
  • 1/4 cup demerara sugar
  • 4 tbsp water
  • 3 tbsp butter
  • 1/2 cup sugar
  • 2 eggs
  • 4 Guayusa with Chai tea bags (or sub with your favorite chai)
  • 3/4 cup whipping cream
  • 3/4 cup almond meal
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla


  • Preheat oven to 350°F. Grease and flour a round cake pan.
  • Peel and core the pears. Cut into 1/4 inch slices and place in the bottom of the pan.
  • Place the water and demerara sugar in a small sauce pan and cook on the stove until it begins to slightly caramelize (a nice golden brown). Do not over-caramelize or the mixture will become hard.
  • Pour sugar mixture over pears.
  • Beat the butter and sugar on medium speed until light and fluffy.
  • Add eggs one at a time and mix well between each egg.
  • Reduce the speed to low, cut open 4 tea bags and pour the contents into the mixture.
  • Slowly add the remaining ingredients.
  • Pour the batter over the pears.
  • Bake for 30 minutes, or stick a toothpick into the cake. When the skewer comes out almost clean, the cake is ready.
  • Let sit 10 minutes. Place cake plate over pan and flip upside down to remove cake.

Recommended Ingredients