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Prep Time: 14 Minutes Cook Time: 23 Minutes |
Ready In: 37 Minutes Servings: 8 |
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The exotic flavors of chai tea and the sweetness of ripe pears elevate a simple cake to special-occasion status. Ingredients:
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 |
Directions:
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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