This Upside-Down Pear Cake is loaded with pecans (although you could use walnuts if you like), spiked with bourbon (yet pear nectar or apple cider works just fine), and extra homey when baked with whole wheat pastry flour (know that regular old all purpose flour is also delicious). I've happily eaten it with a cup of coffee for breakfast or a glass of cognac or whiskey after dinner.
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