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, unless you substitute with a non-caffeinated chai tea.
1½ - 2 pears
1/4 cup demerara sugar
4 tablespoons water
3 tablespoons butter
1/2 cup sugar
4 Chai Spice tea bags (or substitute with your favorite chai)
3/4 cup whipping cream
3/4 cup almond meal
1/2 cup flour
1 teaspoon baking powder
1 teaspoon 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, then 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.