Chai Spiced Pear Upside Down Cake Recipe

Name: Chai Spiced Pear Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHAI SPICED PEAR UPSIDE DOWN CAKE; 1 1/2 cups (225g) wholemeal plain flour (or flour of choice); 1 1/2 teaspoon baking powder; 1/2 tsp each cinnamon, cardamom, ground ginger & ground cloves; 1/2 cup (160g) apple sauce; 1/3 cup (60g) Natvia; 1 teaspoon vanilla extract; 1/4 cup unsweetened almond milk (or milk of choice); PEARS; 4 medium firm ripe pears (about 1/2 kg), peeled, cored & sliced; 2 tablespoons Natvia; 2 tablespoons lemon juice

Servings: persons

CHAI SPICED PEAR UPSIDE DOWN CAKE
1 1/2 cups (225g) wholemeal plain flour (or flour of choice)
1 1/2 teaspoon baking powder
1/2 tsp each cinnamon, cardamom, ground ginger & ground cloves
1/2 cup (160g) apple sauce
1/3 cup (60g) Natvia
1 teaspoon vanilla extract
1/4 cup unsweetened almond milk (or milk of choice)
PEARS
4 medium firm ripe pears (about 1/2 kg), peeled, cored & sliced
2 tablespoons Natvia
2 tablespoons lemon juice

1
Preheat oven to 180u00b0C. Grease and line a 20cm springform cake tin.
2
Place 2 tbsp Natvia in a medium saucepan and stir until dissolved. Add pears and lemon juice and cook for 3-4 minutes, stirring constantly, until pears soften slightly. Remove from heat and allow to cool for about 10-15 minutes.
3
Arrange pear slices in the base of prepared tin, reserving the poaching liquid
4
In a bowl, combine flour, baking powder and spices.
5
In a separate bowl, whisk together the apple sauce and 1/3 cup Natvia. Add vanilla and eggs, whisking until incorporated. Add flour mixture to the wet mixture and stir until combine. Finally stir in the milk and reserved poaching liquid.
6
Pour batter over pear slices. Bake for 30-40 minutes or until a skewer inserted comes out clean. Allow to the cake to cool in the pan for 15 minutes, then carefully remove from tin and turn over onto a plate.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: CHAI SPICED PEAR UPSIDE DOWN CAKE, 1 1/2 cups (225g) wholemeal plain flour (or flour of choice), 1 1/2 teaspoon baking powder, 1/2 tsp each cinnamon, cardamom, ground ginger & ground cloves, and more.

Yes, Chai Spiced Pear Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai Spiced Pear Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions