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Chai-Spiced Gluten-Free Pear Cake Recipe

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4.4 from 50 reviews

This cozy and fragrant chai-spiced gluten-free pear cake combines the delicate sweetness of ripe pears with warm chai spices and a tender, pillowy cake base made from a blend of sweet rice, oat, and millet flours. Perfect for a comforting dessert or afternoon treat, this cake is topped with spiced sugar and buttery pear slices for an elegant finish.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 10 servings (one 9-10 inch cake)

Ingredients

Spiced Sugar:

  • ¾ cup (165 g) organic granulated sugar
  • 1 ¼ teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon

For the Cake:

  • 8 tablespoons (113 g) unsalted butter, plus 2 teaspoons for the pan and 2 teaspoons for dotting the top of the cake
  • Spiced sugar mixture from above (see instructions)
  • 2 large eggs, at room temperature
  • ¾ cup (115 g) sweet white rice flour (or gluten-free all-purpose flour)
  • ½ cup (50 g) oat flour (or sorghum flour)
  • ¼ cup + 2 tablespoons (50 g) millet flour (or buckwheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ⅓ cup crème fraîche (or sour cream)
  • 2 teaspoons vanilla extract
  • 1 ¼ pounds ripe but firm pears (such as Bartlett; about 3 medium pears)
  • 2 teaspoons lemon juice
  • 1 recipe whipped crème fraîche (optional, for serving)

Instructions

  1. Preheat and prepare the pan: Position a rack in the upper third of the oven and preheat to 350ºF (175ºC). Butter a 10-inch oven-proof skillet or cake pan with 2 teaspoons of softened butter to prevent sticking.
  2. Make the spiced sugar: In a small bowl, mix the organic granulated sugar with ground cardamom, ground ginger, and ground cinnamon. Set aside 2 tablespoons of this mixture to sprinkle on top of the cake later. Add the remaining spiced sugar to softened butter for creaming.
  3. Cream butter and sugar: In the bowl of a stand mixer, cream together the butter and spiced sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides occasionally to ensure even mixing.
  4. Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and create a smooth batter.
  5. Mix dry ingredients: In a medium bowl, sift together the sweet white rice flour, oat flour, millet flour, baking powder, and sea salt. This ensures even distribution of the leavening and flours.
  6. Combine flour and wet ingredients: Add half of the dry mixture to the butter mixture and stir on low speed until just combined. Then add the crème fraîche and vanilla extract, stirring gently, followed by the remaining flour mixture. Stir on low until the batter is homogeneous but do not overmix.
  7. Prepare the pears: Core the pears and cut some into ½-inch cubes to measure 1 cup; slice the remaining pears into ½-inch thick wedges. Drizzle lemon juice over the wedges to prevent browning and add a touch of bright flavor.
  8. Fold pears into batter: Gently fold the cubed pear pieces into the batter to incorporate them evenly without breaking them up too much.
  9. Assemble the cake: Spread the batter evenly into the greased skillet or pan. Arrange the pear slices on top in a fanned-out pattern with the wider part facing outward. Press them lightly into the batter so some cake batter peaks through the fruit.
  10. Add finishing touches: Dot the top of the cake with the remaining 2 teaspoons of butter and sprinkle evenly with the reserved 2 tablespoons of spiced sugar for a crunchy, flavorful crust.
  11. Bake: Bake the cake in the preheated oven for 45 to 55 minutes until the top is golden brown and set, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean.
  12. Cool and serve: Remove the cake from the oven and let it cool in the pan for at least one hour to finish setting. Serve warm or at room temperature with optional whipped crème fraîche for added richness.
  13. Storage: Leftovers keep well at room temperature for up to 1 day or refrigerated for up to 4 days. Reheat slightly or serve at room temperature for best texture.

Notes

  • Use ripe but firm pears like Bartlett to avoid overly mushy results.
  • The flour blend can be customized by substituting oat, millet, or their alternatives to suit your pantry.
  • Crème fraîche adds acidity and moisture but sour cream is a great substitute.
  • To keep the cake gluten-free, ensure all ingredients including baking powder are certified gluten-free.
  • Serve with whipped crème fraîche for a luxurious touch, though it is optional.
  • Butter the pan well to ensure easy release since this recipe uses a cake pan or oven-proof skillet.
  • For even baking, position your oven rack in the upper third of the oven as directed.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/chai-spiced-gluten-free-pear-cake-recipe/