I learned two things last week. Chai spice is everything (sorry/not sorry, pumpkin spice). And chai spice cake stuffed with luscious poached pears is the cake to end all autumnal cakes.
I’ve included a recipe with a ratio to make your own chai spice blend so you don’t have to measure out each spice everything you want to use it. And you can use it for many things. You can make your own chai tea of course, use it other baking recipes (pumpkin pie could get infinitely better), poaching fruits, or in a simmer pot to make the house smell wonderful.
A couple of things to remember… You must be patient with this cake. I know I know, I’m the worst with patience, but you must try to wait until it is completely cool before you cut into it. Lightly coating the poached pears in flour will help the cake batter adhere to them while baking. You can see a little separation in the top photo, but the other pears in the cake had none. If you want boozier pears reduce the poaching liquid water to 2 cups and up the bourbon to 1 cup.
If you make this cake I would love to see and hear from you! Please tag me on insta or leave a comment below, which I so very much appreciate!
recipe after the jump…