With chunks of pear, brewed Chai tea and spices; this Pear and Chai Loaf Cake is jam packed full of flavour. It’s the perfect way to enjoy your Chai tea!
I actually cannot believe how long it’s taken me to bake with Chai tea. I must have been thinking about it for 2 years at least, but when it comes to brainstorming recipes for the blog, it always seems to slip my mind!
Not anymore! I created this heart and flavoursome Pear and Chai Loaf Cake and it is definitely a keeper!
I brewed up 4 Chai tea bags and then made sure to add plenty of chai spices into the cake too, so that you get a double whammy of chai flavour. Then, I decided that the perfect accompaniment to the chai would be pears.
Even though I’m not the world’s biggest pear fan, I fell in love with them in this loaf. I even ate one on its own the next day and maybe I’m coming round to pears…!
I peeled and cored two pears and then cut them into small chunks before adding them to the cake. For the top, I sliced long ways down the pear and placed the slices in the top, but that’s totally optional; I just did it for decorative purposes.
I can’t even begin to tell you how amazing this cake is. I could not stop eating it. It’s spicy, sweet, soft… everything you want from a cake. I enjoyed mine with an afternoon coffee after a long morning and it really hit the spot!
I think it may be the cardamom, but chai spice just warms my soul. It’s the perfect balance of spicy and sweet. I feel like my tongue tingles slightly after a sip of chai tea and I really wanted to make sure that this cake gave you that same sensation. I think I succeeded, but I’ll let you be the judge when you make this Pear and Chai Loaf Cake!
- For the loaf:
- 4 chai tea bags
- ⅔ cup (160ml) boiling water
- 2 sticks (226g) unsalted butter, at room temperature
- ½ cup (100g) light brown sugar
- ½ cup (100g) caster sugar
- 3 large eggs
- 1tsp vanilla extract
- 3 medium pears (or 2 large) – peeled, cored and cut into small chunks. (You can also slice down the length of the pear to make two slices of pear for the top if you want)
- 2 and ½ cups (350g) plain flour
- 2tsp baking powder
- Pinch of salt
- ¾tsp ground cinnamon
- ¼tsp ground nutmeg
- ¼tsp ground cloves
- ½tsp ground ginger
- ¼tsp ground cardamom
- For the optional glaze:
- ⅓ cup (40g) icing/powdered sugar, sifted
- ½-1tbsp water
- Preheat the oven to 160C/325F and grease and line a 2lb loaf pan. I spray my pan with Wilton Bake Easy and then place a strip of grease proof paper along the centre of the pan lengthways.
- Place Chai tea bags and water into a jug and leave to brew for 5-7 minutes. Once brewed, squeeze excess moisture from the tea bags and discard.
- Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. Around 2 minutes on medium-high speed.
- Add in the eggs and vanilla, scraping down the sides as necessary and mix until well combined and smooth, around 1 minute on med-high speed.
- Place the chunks of pear, flour, baking powder, salt and spices into a medium sized bowl and stir gently to coat the pear chunks in flour.
- Tip the flour mixture into your egg mixture and mix on low until the mixture comes together and there are no lumps of flour.
- Spoon the batter into your prepared loaf pan and smooth into an even layer using a spatula/back of a wooden spoon.
- If you sliced two long pieces of pear place them into the top of the cake batter tip to tip. If, not skip this step.
- Place in the oven for 75-85 minutes until risen, golden and an inserted skewer into the centre comes out clean. Mine took 80 minute.
- Leave to cool in the pan completely, then transfer to a wire rack with some kitchen paper below it.
- Make the glaze: Place icing sugar into a small bowl and then add ½tbsp of water, mix until smooth and you have a pourable glaze. If it’s too stiff, add a tiny bit more water.
- Drizzle the glaze over the Pear and Chai Loaf and then leave for 20 minutes to set.
- Slice into 10-12 pieces and enjoy!
- Pear and Chai Loaf Cake will keep in an airtight container, at room temperature for 5 days.
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