Chai Spiced Pear Coffee Cake is the perfect fall breakfast or dessert recipe. It is loaded with chai spices and topped with a crumbly cinnamon topping! Serve it as the temperatures start to lower!
Good morning and happy Wednesday, everyone! I hope you all had a lovely Labor Day weekend! Zach and I kept things pretty low-key, and my birthday was yesterday so we celebrated in the best way…Zach cooked for me! I think we can all agree that it’s such an amazing feeling to have someone cook for you! I also celebrated with this delicious chai spiced pear coffee cake that I made on Saturday. If one thing remains to be true, it’s that I am obsessed with coffee cakes. Since it is one of the few styles of cake that I can actually master, I decided to whip up this recipe especially for you!
I decided to make this chai spiced pear coffee cake for a variety of reasons. First of all, I love coffee cake. It tends to be on the denser side, and while not ALL coffee cakes have a crumbly topping, all of MY coffee cakes have a crumbly topping. Both the topping and the cake are flavored with chai spices: another one of my many obsessions. While I love a good cup of chai tea, I love it even more when you can find the flavors in your favorite foods. This pear coffee cake is loaded with chai spices, and I’m not sad about it.
Chai Spiced Pear Coffee Cake
Another reason I am obsessed with this coffee cake is because it has a perfect layer of pears. I’m probably the only person in the universe that goes for pears over apples when late summer/early fall rolls around. Pears often get the shaft this time of year and take a backseat to both pumpkin and apples, but they are just as delicious and can be used in so many fun and exciting ways!
I hope you guys enjoy this chai spiced pear coffee cake as much as I enjoyed creating it for you! It’s one of my favorites this time of year! Pair this coffee cake with a porter. The roastiness from the malt will really highlight the chai spices! Enjoy!
Preheat your oven to 325 degrees F and spray a 9-inch springform pan with a nonstick spray. Wrap the bottom in foil and place it on a baking sheet. Set aside.
Begin with the crumbled topping. In a large bowl, stir together the flour, oats, sugars, cinnamon, ginger, cloves, cardamom, nutmeg and salt until fully combined. Gently stir in the melted butter and crumble the ingredients together. Set aside.
Next, prepare your pear coffee cake. In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter and sugar for a about 1 minute or until light and fluffy. Add each egg, one at a time, and mix until incorporated. In a large bowl, whisk together the cake flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and nutmeg. With the mixer running on low, take turns adding the dry ingredient mixture and buttermilk to the creamed butter and sugar. Start with the dry ingredients and end with the dry ingredients until all has been added. Mix for about 1 minute or until light and airy. Mix in the vanilla extract. Pour the cake batter into the prepared pan and set aside.
In a medium bowl, toss together the pears, cornstarch and cinnamon. Layer the sliced pears evenly onto the cake batter. Top the pears with the crumbled mixture, making sure to evenly coat the entire top.
Place the cake in the oven and bake for 45 minutes to an hour or until a toothpick comes out clean. Remove from heat and allow the cake to cool in the pan for at least an hour before slicing and serving. Sprinkle the cake with sliced almonds and a dusting of powdered sugar before serving. Enjoy!