-
1
Preheat oven to 350 degrees F. Coat cake pan with nonstick spray; set aside.
-
2
Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved.
-
3
Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.
-
4
Remove from heat and whisk in bourbon (mixture will bubble vigorously).
-
5
Return caramel to a boil; cook for 1 minute.
-
6
Pour caramel into prepared cake pan and swirl pan until bottom is completely covered.
-
7
Let cool completely before proceeding (caramel will harden).
-
8
Cut skin from pineapple, making sure to remove all brown eyes.
-
9
Cut 1/4-inch1/3-inch-thick rounds from pineapple.
-
10
Using biscuit cutter, remove core to form rings.
-
11
(If pineapple is very juicy, drain rings briefly on paper towels.)
-
12
Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping.
-
13
(Cut rings into smaller pieces to fill any large gaps, if desired.
-
14
).
-
15
Whisk flour, baking powder, salt, and cardamom in a medium bowl.
-
16
Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 56 minutes.
-
17
Beat in vanilla.
-
18
Add eggs one at a time, beating to blend between additions.
-
19
Scrape down sides of bowl.
-
20
Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes.
-
21
Scrape bottom of bowl well, making sure to incorporate all butter into eggs.
-
22
Beat for 1 minute longer.
-
23
Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients.
-
24
Scrape batter into pan; smooth top.
-
25
Bake cake until a tester inserted into the center comes out clean, 5060 minutes.
-
26
Transfer to a wire rack.
-
27
Let cake cool in pan for 30 minutes.
-
28
Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate.
