Delicate Chai Tea Cake

The exotic flavors of chai tea and the sweetness of ripe pears elevate a simple cake to special-occasion status.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 5.4g
  • Saturated fat: 1.2g
  • Protein: 3.3g
  • Carbohydrate: 32g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 224mg
  • Calories from fat: 26%
  • Fiber: 1.7g
  • Calcium: 25mg


  • Cooking spray
  • 1 1/3 cups water
  • 3 spiced chai tea bags
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 tablespoons sugar
  • 1/4 teaspoon almond extract
  • 1 (9-ounce) package white cake mix (such as Jiffy)
  • 1 large egg white
  • 1 ripe pear, thinly sliced
  • 1/3 cup sliced almonds, toasted


  1. Preheat oven to 350°.
  2. Coat a 9-inch round cake pan with cooking spray, and line with parchment paper. Set pan aside.
  3. Bring 1 1/3 cups water to a boil in a saucepan; remove from heat and add tea bags. Cover and let steep 2 minutes; discard tea bags. Remove 1/2 cup tea from pan, and pour into a shallow bowl; place in freezer 10 minutes or until cool (do not freeze). Reserve remaining tea in pan.
  4. Combine 2 tablespoons water and cornstarch in a small bowl; add to remaining tea in pan. Stir in sugar. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until mixture thickens. Remove from heat; stir in almond extract, and set aside.
  5. Combine cake mix, egg white, and 1/2 cup cooled tea. Beat with a mixer at low speed 30 seconds; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Remove from pan, and carefully peel off parchment paper. Cool completely on a wire rack.
  6. Place cake on a plate. Arrange pear slices in a spoke pattern on top. Spoon glaze over pear, allowing some to run over sides. Sprinkle with almonds. Refrigerate, uncovered, until ready to serve.
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