I absolutely love this recipe I found in the Chez Panisse Fruit Cookbook for Ginger Pineapple Upside-Down Cake. During my trip to the Honduras, I noticed that bakeries only have 2 or 3 items, and this cake was almost always one of them. I though I would give it a try. The cake batter and the caramel top both contain chunks of candied ginger, goes really well with the pineapple. I also soaked the cake with a dark rum syrup (which I bought for $4 on a shifty island down there) before flipping it right side up.
I wish I had some coconut pastry cream.
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