Masala Chai Pear Upside-Down Cake

A cozy, spiced masala chai pear upside-down cake is the epitome of warming fall flavors with chai masala caramel and a fluffy spiced cake.

A spiced masala chai pear upside-down cake is the perfect cozy autumnal dessert you’ll want on repeat this fall.

A masala chai-infused caramel with brown sugar pears and a fluffy spiced cake is an autumnal dessert worth the effort. Whether you want a new dessert for your Thanksgiving lineup or you just want a cozy treat in the middle of this week, this masala chai pear upside-down cake will bring all the best warming flavors that we love in fall.

Understanding the difference between chai masala and masala chai

Chai means “tea” and masala means “spices” or “mixture of spices”. So I remember it by thinking of the order they come in. Chai masala refers to the tea spices (so just the spices used to flavor tea), and masala chai translates to “spiced tea,” so it speaks more to the finished product. To make this recipe, you’ll need, ideally, the spiced tea as well as the spice mixture on its own to flavor the frosting.

While I strongly recommend buying the masala chai and the chai masala from Poonam’s Pantry, below are a few places where you can buy both the mixtures you need.

• Masala chai: Kolkata, Rishi, Blue Lotus (this is instant, so it will dissolve into the milk; no need to strain it), or Vahdam.
• Chai masala: Spicewalla, Laxmi, or Rani.

How to make this masala chai pear upside-down cake

What you need

• Masala chai-infused caramel: You’ll need masala chai (the tea and the spices), light brown sugar, butter, and heavy cream.
• Pears: You’ll need pears, brown sugar, and chai masala (just the spices). I used Bartlett pears, though your favorite variety will work.
• Cake: The cake is made with just cake flour, chai masala spices, baking powder, salt, butter, brown sugar, egg, milk, and vanilla extract.
• For serving: I serve the cake with whipped cream and a dusting of cinnamon.

How to make it

• Step 1: Make the caramel. Heat heavy cream in the microwave until bubbling. Add the masala chai and steep for 5 minutes. Set aside. Melt the butter and brown sugar in a saucepan until the sugar dissolves and the mixture deepens in color for 2 to 3 minutes. Remove from the heat and strain the heavy cream through a sieve into the caramel. Whisk until smooth. Pour the caramel into a greased cake pan.
• Step 2: Prepare the pears. Add the sliced pears to a bowl and cover with chai masala spices, cornstarch, and brown sugar. Set aside.
• Step 3: Make the batter. Sift together cake flour, chai masala, baking powder, and salt in a bowl. Cream butter and sugar, and then add an egg and beat until smooth. Add half the dry ingredients, beat until smooth, and add half the milk. Finish by adding the remaining dry ingredients, milk, and vanilla extract, beating between additions.
• Step 4: Assemble the upside-down cake. Pour the pears over the caramel and press into an even layer. Pour the batter over the pears and smooth it out gently. Transfer to the oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
• Step 5: Let the cake stand for about 30 to 45 minutes at room temperature. It should still be slightly warm to the touch when you invert it. Flip the cake onto a plate and slice it into pieces.

Serve the cake with whipped cream and a dusting of cinnamon if desired.

Masala Chai Pear Upside-Down Cake

A cozy, spiced masala chai pear upside-down cake is the epitome of warming fall flavors with chai masala caramel and a fluffy spiced cake.

5 from 3 votes

Print Pin Share on Facebook

Cook Time: 30 minutes minutes

Inactive time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8

Calories: 333kcal

Equipment

• 9-Inch Round Cake Pan
• Electric hand mixer
• Fine mesh sieve
• Saucepan

Ingredients

Masala chai caramel:

• ¼ cup heavy cream
• 2 teaspoons masala chai (tea with spices)
• 4 tablespoons butter
• ½ cup light brown sugar

Pears:

• 1 pound pears (peeled, cored, and thinly sliced)
• 1 tablespoon cornstarch
• 1 tablespoon light brown sugar
• 1 teaspoon chai masala (spice blend)

Batter:

• ¾ cup cake flour
• 1 teaspoon chai masala
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons butter (room temperature)
• ½ cup light brown sugar
• 1 egg
• ½ cup whole milk
• 1 teaspoon vanilla extract

For serving:

• Whipped cream
• Cinnamon

Instructions

Prepare the pears:

• Place the sliced pears in a bowl with 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, and 1 teaspoon of chai masala spice blend. Toss gently to combine. Set aside.

Make the caramel:

• Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan. Set aside.
• Pour the heavy cream into a heat-proof measuring glass. Microwave on high for 45 seconds until hot and bubbly. Add the masala chai blend and steep for 5 minutes. Set aside.
• Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar. Stir to combine. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color. Remove from the heat. Pour the heavy cream through a sieve into the caramel mixture. Whisk until completely smooth.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Make the batter:

• Sift ¾ cup cake flour, 1 teaspoon chai masala, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
• Add 4 tablespoons of butter and ½ cup light brown sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and mix until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Pour the pears over the caramel. Pour the batter over the pears and carefully smooth it into an even layer.

Bake the upside-down cake:

• Transfer the cake to the oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake stand for about 30 to 45 minutes at room temperature.

Invert the cake:

• Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake.

To serve:

• Slice the cake into pieces and serve with whipped cream and a sprinkle of cinnamon on top, if desired.

Nutrition

Calories: 333kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Sodium: 240mg | Fiber: 2g | Sugar: 35g | Vitamin C: 2mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Recipes you may like:

Masala Chai Cake Fig Upside-Down Cake Emmy’s Espresso Martini Upside-Down Cake