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1
Preheat oven to 350 degrees.
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2
Use a 10-inch (measure across the bottom) cast iron pan. (although this cake can be made in a round cake pan, it is better if you use cast iron).
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3
Drain pineapple slices and place on paper towels to absorb moisture. (you will need 8 whole slices; the other 6 will be cut in half).
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4
Whisk or stir the flour, baking powder, and salt together just to blend; set aside.
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5
In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.
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6
Melt 2 oz of butter in the cast iron pan.
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7
Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
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8
Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
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9
Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.
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10
Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
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11
Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
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12
The butter and sugar must be beaten until light and fluffy; don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
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13
Reduce speed to medium adding eggs one at a time, beating well after each addition.
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14
Working with a rubber spatula, carefully fold in dry ingredients and creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. (you will end up with a thick batter).
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15
Spoon batter over pineapple and smooth the top by spreading the batter with an offset spatula.
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16
Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of cake comes out clean (test in a couple places to be certain).
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17
As soon as the cake is removed from the oven, turn it out onto a round plate large enough to hold the cake.
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18
If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
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19
NOTE: The cake can be kept wrapped in plastic at room temperature overnight.
