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    Home / Desserts / Cakes & Cupcakes
    5 from 3 reviews

    Chai-Spiced Gluten-Free Pear Cake

    By Alanna Taylor-Tobin on Oct 14, 2013 (updated Oct 21, 2023) / 31 Comments Jump to Recipe

    This gluten-free pear cake combines fresh pears with masala chai spices (cinnamon, cardamom, and ginger) all wrapped up in a pillowy cake. The cake base uses a blend of gluten-free flours (sweet rice, oat, and millet) for a tender cake studded with ripe pear chunks. Serve slices with whipped crème fraîche for a cozy and satisfying dessert.

    a slice of gluten-free pear cake sits on an old dark baking sheet with two forks and a jar of creme fraiche

    Note from Alanna: I first shared this gluten-free pear cake in 2014 after some dear friends gifted us a bunch of gorgeous home-grown pears. I still remember bringing the final version to a music rehearsal where the bassist, who was not gluten-free, expressed his amazement that the cake was. I loved this recipe so much that I included a variation of it, made with nectarines, in my cookbook Alternative Baker. I hope you enjoy it as much as I have over the years!

    I have to agree with Eddie Izzard: pears are sneaky little buggers that seem to say "No, don't ripen yet...wait til he goes out of the room...ripen now now now!" Most of the time I want to tell them to F off, too.

    But I couldn't bring myself to use foul language on the beautiful pears left to us by our friends who cat-sat for us while we took a road trip to Portland. You know those fancy pears that people send to fancy people for the holidays? These pears looked like those.

    So rather than telling the pears to shove it as they slowly ripened, I gave them each a little "squeezy squeezy" throughout the day until they had the slightest hint of give. Pears ripen from the inside out, so if you wait for them to give the signals of other (non-sneaky, non-buggery) fruit, you'll open them up to find them brown and rotty on the inside (and laughing at you).

    pears are being prepared on a wood board
    Choose pears that are firm-ripe for this cake, preferably Bartlett pears or D'Anjou. Buy them at least a few days ahead of when you plan to make the cake so they have time to ripen. Alternatively, you can make this cake using poached pears.

    Baking with Pears

    Pears can be a bit high-maintenance for baking. They need to be perfectly ripe, somewhere between rock hard and mushy, so be sure to purchase them a few days to a week before you want to bake this cake.

    Pears are low in acid, with a mild flavor that can taste bland when baked. For this reason, they pair (haha) nicely with more assertive flavors (whole grains, chai spices) and acidity (lemon juice), all of which we have here.

    This gluten-free pear cake has a beautiful melt-in-your mouth texture bursting with chai spices and studded with fat chunks of tender pears. No one will ever guess that the cake is gluten-free – it has the rich taste and floofy texture of a cake made with whole wheat and all-purpose flours. The sugary top gives it a classic coffeecake-like crust on top that plays off the soft fruit and tender crumb.

    How to Make Gluten-Free Pear Cake

    This recipe makes a 10-inch single-layer cake, serving 8-10. It takes a little over an hour, start to finish, plus an hour or two to cool after baking.

    a bowl of sugar has cinnamon, cardamom, and ginger
    Make the chai spiced sugar by combining the sugar, ginger, cinnamon, and cardamom together.
    chai spiced sugar has been mixed in a bowl on a dark blue speckled surface
    Stir until combined.

    the batter has been mixed in a stand mixer and is shown on the paddle looking buttery and inviting
    Make the batter by combining most of the chai sugar with the butter. Beat until fluffy, then beat in the eggs one at a time. Beat in half of the sifted dry ingredients, then add the crème fraîche and vanilla, and add the remaining dry ingredients. The batter will be floofy and beautiful!
    pear chunks have been added to the bowl of batter
    Stir in the pear chunks.
    pear cake batter has been scraped into a skillet
    Scrape the batter into a buttered 10-inch ovenproof skillet or cake pan.
    pear cake batter has been spread in the skillet
    Spread it smooth. This small offset spatula is one of the most-used tools in my kitchen!

    Pear wedges have been arranged on top of the cake batter in a cast iron skillet
    Place pear slices atop the batter with the wide ends toward the outer edge. Dot with butter and sprinkle with the rest of the chai sugar.
    The cake has been baked and cut into wedges in the skillet
    Bake the cake at 350ºF until a toothpick comes out clean, about 45 minutes.
    a slice of gluten-free pear cake is being lifted out of the skillet
    Cut the cake into slices and serve!

    Serve this gluten-free pear cake at room temperature with a dollop of crème fraîche whipped cream, or serve it warm topped with a scoop of dreamy vanilla ice cream. I can guarantee that nobody, not even Eddie Izzard, would ever tell it to f**k off.

    a piece cake topped with creme fraiche has a bite taken out
    Serve slices of cake with whipped creme fraiche if you like.

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free pear cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 reviews

    Chai-Spiced Gluten-Free Pear Cake

    Print Recipe Pin Recipe
    This cozy gluten-free pear cake combines fresh pears with chai spices and a pillowy cake base made with sweet rice, oat, and millet flours.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 15 minutes minutes
    Servings: 8 to 10 servings (makes one 9-10" cake)

    Ingredients

    The spiced sugar:

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

    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 from above (see instructions)
    • 2 large eggs, at room temperature
    • ¾ cup (115 g) sweet white rice flour (or GF AP 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)
    • 2 teaspoons lemon juice
    • 1 recipe whipped creme fraiche (optional, for serving)
    Prevent your screen from going dark

    Instructions

    Make the batter

    • Position a rack in the upper third of the oven and preheat to 350ºF. Butter a 10-inch oven-proof skillet or cake pan with the 2 teaspoons of softened butter.
    • In a small bowl, stir together the sugar, cardamom, ginger, and cinnamon. Set aside 2 tablespoons to top the cake; add the rest to the butter.
    • Cream together the butter and spiced sugar in the bowl of a stand mixer on medium speed until light and fluffy, scraping down the sides of the bowl once or twice, about 3 minutes.
    • Add the eggs one at a time, beating well after each addition.
    • In a medium bowl, sift together the rice, oat, and millet flours, baking powder, and salt. Add half of this mixture to the butter, stir on low until just combined.
    • Add the crème fraîche and vanilla, stir on low until just combined, then add the remaining flour mixture, stirring on low until just combined.
    • Remove the bowl from the mixer, and give it a gentle stir with a rubber spatula, scraping the bottom and sides to make sure the batter is homogenous. It will be thick and spongy from the baking powder reacting with the acids in the crème fraîche.

    Prepare the pears

    • Cut the pears off of their cores. Cut some of the pear pieces into enough 1/2" cubes to equal 1 cup, and slice the rest into ½" thick (at the widest part). Drizzle the lemon juice over the wedges; this keeps them from oxidizing, and gives them a little punch.
    • Gently fold the pear chunks into the batter, then spread the batter evenly into the greased skillet.

    Bake the cake

    • Fan out the pear slices over the top of the cake with the fatter part facing out. Press them into the batter a little bit; I like to place them at a diagonal so that some cake batter peaks through the fruit.
    • Dot with the remaining 2 teaspoons butter and sprinkle the reserved 2 tablespoons of spiced sugar evenly over the top.
    • Bake the cake until the top is golden and set, the sides are pulling away from the pan, and a toothpick inserted in the center comes out clean, 45-55 minutes. Since the cake is still cooking from residual heat, let it cool for at least an hour before cutting it into wedges.
    • Serve with whipped creme fraiche if you like.
    • Leftovers keep well at room temperature for up to 1 day or refrigerated for up to 4 days. Serve warm or at room temperature for the best texture.

    Notes

    • For dairy-free pear cake, use vegan butter in place of the dairy butter, and use vegan sour cream (or rich coconut yogurt such as Culina or Cocojune) instead of creme fraiche. 
    • For refined sugar-free, use an equal weight of maple sugar or coconut sugar instead of granulated sugar. 
    • If your pears are very ripe and sweet, you may want to reduce the sugar by 2 tablespoons.
    • Be sure to use sweet white rice flour here (such as Mochiko brand) which is made from sticky rice and helps the cake hold together. If you only have regular rice flour, you may want to try adding 1/4-1/2 teaspoon xanthan gum along with the flours. If you or your guests have severe gluten allergies, be sure to use ingredients that are certified gluten-free (particularly the oat flour).
    • I like baking this in my 10" round cast iron skillet, but I think it would fit in a 9" springform pan with 2" high sides, as well.
    • Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 349kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 76mgSodium: 101mgPotassium: 267mgFiber: 3gSugar: 26gVitamin A: 490IUVitamin C: 3.5mgCalcium: 75mgIron: 0.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy โ†’

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Monet says

      October 16, 2013 at 2:49 am

      Such a gorgeous, gluten-free cake, and how I loved your musings on the fickle and often difficult pear! Thank you for sharing this!

      Reply
      • Alanna says

        October 16, 2013 at 6:02 am

        Monet, you are an absolute angel - thank you for reading, and for the kind words.

        Reply
    2. Donna says

      October 16, 2013 at 2:06 pm

      SOOOO wish to make this brunch-worthy work of art......but...but...HUGE ALAS.....my hubster does NOT like pear in any form!...WHYY???...Could I possibly sub in an acceptable apple variant here without damaging the integrity (or taste-ecstacy component) of your exquisite recipe?!...Hoping for a solution to my dilemma!!!

      Reply
      • Alanna says

        October 16, 2013 at 3:26 pm

        Pesky boys and their picky eating habits! You could certainly give this a try with apples, but I'm not sure that they'll soften up as much as the pears. I would use a softer variety of apple (maybe pink ladies?) rather than firmer baking apples (like Granny Smith). You could also try using the GF chai-spiced batter here, but the apple topping from this upside-down cake: https://bojongourmet.com/2010/10/uber-apple-upside-down-cake.html

        Please let me know how it goes!

        Reply
    3. Linda says

      October 16, 2013 at 3:55 pm

      Beautiful cake Alanna! I love the way the pears sink in and become ONE with the batter. I also love how you paired the pears with chai spices because they need the extra help in the flavor department. And you know what else I love? How you always explain your rationale for why you made the decisions you did. It really emphasizes how methodical cooks have to be.

      Also, in my experience, pears are the ultimate breeders of fruit flies. UGH. But they're still worth it. :)

      Reply
      • Alanna says

        October 17, 2013 at 6:29 pm

        Aw, thank you, Linda! That means a lot to me! Fruit flies = ugh, indeed.

        Reply
    4. Asha Shivakumar says

      October 17, 2013 at 4:42 pm

      I absolutely love skillet cakes, with the crispier bottom. This looks so beautiful and a perfect way to use pears.

      Reply
      • Alanna says

        October 17, 2013 at 6:29 pm

        Indeed - thanks, Asha!

        Reply
    5. Shelly @ Vegetarian 'Ventures says

      October 18, 2013 at 4:44 pm

      I had no idea that pears ripen from the inside in - I love that you just taught me that! Oh, and this looks absolutely amazing... chai flavored anything is a winner in my book.

      Reply
      • Alanna says

        October 18, 2013 at 11:47 pm

        Glad I could be of service! I completely agree, re: chai flavors.

        Reply
    6. aida mollenakmp says

      October 18, 2013 at 8:58 pm

      This is so right up my alley!

      Reply
      • Alanna says

        October 18, 2013 at 11:47 pm

        Aw, yay!!!

        Reply
    7. Salvegging says

      October 18, 2013 at 11:23 pm

      Beautiful Cake Alanna : ) Pear + Chai = a winner. I agree that pears are tricky-ish. I found baking them, cooling, then leaving in the oven overnight to be a cool way to concentrate their flavor a bit, at least to throw into scones!

      Reply
      • Alanna says

        October 18, 2013 at 11:50 pm

        Thanks, Meredith. I'll definitely try your roasting method - that's brilliant. I see a lot of recipes that call for poaching the pears first, which always seems kind of over the top. Roasted pear scones sound amazing!

        Reply
    8. Jaclyns Cookies says

      October 19, 2013 at 3:01 am

      That is my favorite eddie izzard skit ever and I think of it every time I buy pears! This skillet cake looks delicious!

      Reply
      • Alanna says

        October 19, 2013 at 7:40 am

        Yes, I do too!! Thanks for the sweet comment! :D

        Reply
    9. Elizabeth Young says

      October 20, 2013 at 8:24 pm

      This looks delicious! Love to find a good gluten-free recipe as my boyfriend is a coeliac.

      Reply
      • Alanna says

        October 30, 2013 at 5:49 am

        Thanks, Elizabeth! He sounds like a lucky guy to have such a caring GF. :)

        Reply
    10. Sowmya Dinavahi says

      October 29, 2013 at 9:12 am

      Gorgeous.. Gluten free cake with chai spice flavors.. very clever :) I am glad to follow u ..

      Reply
      • Alanna says

        October 30, 2013 at 5:49 am

        Aw! Thanks for the follow and kind words, Sowmya!

        Reply
    11. Kathy in Los Angeles says

      November 01, 2013 at 12:11 am

      So good to see you left out the xanthan gum. I never find it necessary. Thanks for sharing such tasty recipes and lessons.

      Reply
      • Alanna says

        November 01, 2013 at 2:02 am

        Thanks Kathy - there are few things I enjoy more. :) And I was glad to be able to leave out the xanthan gum here, too.

        Reply
    12. Maria Sisci says

      April 30, 2014 at 11:30 am

      i love the idea of making a spiced sugar for this

      Reply
      • Alanna says

        May 01, 2014 at 1:32 am

        Spiced sugar is rarely a bad thing, no? ;)

        Reply
    13. Michelle Noe says

      November 28, 2015 at 5:12 pm

      I made this for thanksgiving with my fuyu persimmons.. and added a little extra chai powder (had no cardamom...) and sliced candied ginger....big hit!

      Reply
      • Alanna says

        November 29, 2015 at 11:22 am

        Yaaaayyyy!!! :)

        Reply
    14. Pooja Parmar says

      October 08, 2018 at 3:57 am

      You are so lucky to roam around Portland. I love pears so your article fascinated me. The way you have blended the taste with pears is mind-blowing. ideas are really good. Thank you bojonggourmet for sharing this.

      Reply
    15. Amanda says

      November 15, 2018 at 7:14 am

      This looks amazing and perfect for Thanksgiving. Do you think it would stand up with a gluten-free flour mix and vegan butter (Earth Balance)?

      Reply
      • Alanna says

        November 15, 2018 at 10:13 am

        I bet both of those subs would work! Please let me know if you try it. :)

        Reply
    16. Satpreet Kahlon says

      October 23, 2019 at 12:52 pm

      I made your cookbook version of this last night (which looks, at quick glance, pretty similar, except without the buckwheat flour), and it is so heavenly.

      After popping it in the oven, I realized I had forgotten to add creme fraiche, which I had made specifically for the cake - but it ended up not mattering. It is amazing either way.

      A little sweet for my taste, but I added a local whole milk plain yogurt to the top and then it's basically a healthy breakfast, right? :)

      Thank you for another great recipe! I think I'll make it again for Thanksgiving.

      Reply
      • Alanna says

        October 23, 2019 at 8:40 pm

        I'm so glad the recipe worked out even without the creme fraiche and that you liked it! You could absolutely decrease the sugar to your taste next time, though I think the creme fraiche might offset the sweetness a little with its tanginess. I'm actually working on an apple skillet cake recipe at the moment - it will be up in a week or two! :)

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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