I'm a big admirer of Thomas Keller and everything that he has created. He is so innovative and amazing so I think it's funny that one of his favorite desserts is a good old fashioned pineapple upside down cake. Of course, his version uses a fresh pineapple and dark rum but it's still a great classic dessert. You can also use almost any other kind of fruit in this recipe instead of pineapple.
The recipe starts out with making what he calls a "pan schmear" - a combination of brown sugar and butter with other flavorings - that is spread on the bottom of the pan. The recipe will make more than you need, but it's difficult to make a small amount. So you can either use it within a couple of weeks, freeze it for a later time or make two desserts. In my version I used a little more than he called for and froze the rest.