Description

This Spiced Pear Cake is a beautifully layered dessert featuring moist, warmly spiced cake filled with grated pears, topped with a luscious brown butter buttercream and drizzled with a fragrant chai salted caramel. Poached pears infused with apple cider and star anise add an elegant finish, making this cake perfect for cozy gatherings and special occasions alike.

Ingredients

Scale

For the Cake

2 3/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon cardamom
3 large eggs
1 cup brown sugar, loosely packed
1 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup vegetable oil
3/4 cup buttermilk
2 pears, peeled and grated

For the Chai Salted Caramel

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt

For the Poached Pears

3 cups apple cider
1 cup water
2 star anise pods
5 small pears, peeled

For the Brown Butter Buttercream

1 1/2 cups unsalted butter
5 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream
Pinch of salt

Instructions

Prepare the Cake Pans: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves, and cardamom. Set this spiced flour mixture aside.
Combine Wet Ingredients and Pears: In a large bowl, whisk eggs, brown sugar, granulated sugar, vanilla extract, vegetable oil, and buttermilk until the mixture is smooth. Gently fold in the grated pears for moisture and texture.
Combine Batter: Add the dry ingredient mixture to the wet ingredients and mix until just combined. Divide the batter evenly among the prepared cake pans and smooth the surface with a rubber spatula.
Bake the Cake: Place the pans in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 20 minutes, then transfer to a wire rack to cool completely.
Make the Chai Salted Caramel: In a medium saucepan, combine granulated sugar and water. Bring to a boil over high heat without stirring. Swirl the pan gently if needed until the sugar dissolves and the mixture turns to an amber caramel in about 6-7 minutes. Remove from heat and carefully stir in the heavy cream until smooth. Add butter, vanilla extract, cinnamon, cardamom, ground ginger, cloves, nutmeg, and salt; stir until the butter is fully melted and incorporated. Set aside to cool.
Poach the Pears: In a medium to large saucepan, bring apple cider, water, and star anise pods to a boil. Add peeled pears, reduce the heat to simmer, and cook for about 20 minutes or until pears are tender. Remove pears and allow to cool.
Prepare Brown Butter: Melt unsalted butter in a saucepan over medium heat while whisking constantly. Watch carefully as butter bubbles, foams, and turns a golden brown with a nutty aroma. When browned bits appear, cook for an additional minute. Remove from heat and transfer to a bowl. Chill in the freezer for about 20 minutes until reaching a spreadable consistency, softening briefly if it gets too firm.
Make Brown Butter Buttercream: Using a stand mixer with paddle attachment, beat the browned butter on medium to medium-high speed for 2-3 minutes until light and fluffy. Gradually add powdered sugar on low speed until fully incorporated. Then, add vanilla extract, heavy cream, and a pinch of salt. Increase speed to medium-high and beat for another 2-3 minutes until the buttercream is smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate or cake stand and spread a generous layer of brown butter buttercream on top. Repeat with the second layer and buttercream. Add the third cake layer and cover the top and sides with buttercream, leaving the sides partially frosted to create a semi-naked effect. Use an offset spatula or bench scraper for smooth sides.
Decorate: Drizzle chai salted caramel over the top of the assembled cake, allowing it to drip down the sides as desired. Arrange the poached pears artistically on top for an elegant finish.
Serve: Slice and serve this decadent spiced pear cake to savor the harmonious blend of warm spices, caramel sweetness, and soft buttercream.

Notes

Ensure to watch the brown butter closely during cooking to prevent burning.
Do not stir the sugar when making the caramel to avoid crystallization; gently swirl the pan instead.
The semi-naked frosting effect helps showcase the cake layers and adds rustic charm.
Poached pears can be prepared in advance and refrigerated until assembly.
Use ripe but firm pears for grating to maintain moisture without excess liquid in the cake batter.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: spiced pear cake, brown butter buttercream, chai salted caramel, poached pears, autumn dessert, layered cake