Iconic chef Thomas Keller was in Providence last week and left behind a dessert recipe.
Keller's ownership credits include French Laundry in Yountville, Calif., Per Se in New York City, and three Bouchon restaurants.

Check out the photo below. The cake looks yummy.
He makes what he calls a "Pan Schmear" of butter and brown sugar, top it with the fruit, and pour the cake batter over the top. The recipe makes more schmear than you need, but it is difficult to make less. It will keep for a couple of weeks in the refrigerator, ready when you want to make another cake, or it can be frozen.

PINEAPPLE UPSIDE-DOWN CAKE

PAN SCHMEAR
8 tablespoons (1 stick, 4 ounces) unsalted butter, at room temperature
1 1/2 tablespoons honey
1/2 teaspoon dark rum
1 cup packed light brown sugar
1/4 teaspoon vanilla paste or pure vanilla extract
Kosher salt
1 Gold (extra-sweet) pineapple

CAKE
1 1⁄3 cups cake flour
2 teaspoons baking powder
8 tablespoons (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla paste or pure vanilla extract
2 large eggs
1 tablespoon plus 1 teaspoon milk

Preheat the oven to 350° F.

In the bowl of a stand mixer fitted with the paddle, combine the
butter, honey, rum, brown sugar and vanilla and beat until smooth and
well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch
silicone cake pan. Sprinkle lightly with salt. (The remaining schmear
can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring
to room temperature before using.)

Cut the top and bottom from the pineapple and cut away the peel. Cut
the pineapple lengthwise into quarters, and cut off the core from each
section. Cut each piece crosswise into 1/8-inch-thick slices. Beginning
at the perimeter of the pan, make an overlapping ring of pineapple
slices with the curved side facing out. Make a second ring inside the
first one, overlapping the slices in the opposite direction, working
toward the center of the pan. Reserve any extra pineapple for another use.

Sift the flour and baking powder together; set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the
paddle and mix on low speed to combine, then beat on medium speed
for about 3 minutes, until light and creamy, stopping to scrape down
the sides as necessary. Mix in the vanilla. Add the eggs one at a time,
beating until the first one is incorporated before adding the second and
scraping down the sides as necessary. Beat in the milk. Add the flour
mixture in 3 batches, beating just until combined.

Pour the batter into the pan and spread over the pineapple. Bake for
15 minutes. Rotate the pan for even browning and bake for another
20 to 25 minutes, until a cake tester or wooden skewer inserted in the
center of the cake comes out clean. Cool the cake in the pan on a cooling
rack for 20 to 30 minutes.

Run a knife around the edges of the cake, invert onto a serving
platter, and serve warm. (Leftover cake can be stored at room
temperature for up to 2 days.)

Serves 8.