Upside-down hazelnut cake with brandied pears from Celebrate the Rain: Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (page 246) by The Junior League of Seattle and Cynthia Nims

  • whipping cream
  • hazelnuts
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute apple brandy for pear brandy, and apples or plums for pears. Serve with the book’s whipped cream on page 56.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple brandy for pear brandy, and apples or plums for pears. Serve with the book’s whipped cream on page 56.

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