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1
Start by making the caramel topping.
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2
Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar disolves and the mixture is bubbly.
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3
This should take several minutes.
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4
(After sugar melts, don't stir.)
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5
Pour mixture into a 10-inch diameter stick-free cake pan with 2 inch high sides.
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6
Arrange pineapple slices in a single layer on top of the caramel mixture.
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7
You should be able to fit about 7 slices.
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8
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder and salt in a large mixing bowl.
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9
In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy.
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10
Add eggs, one at a time, beating after each addition.
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11
Beat in the vanilla.
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12
Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.
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13
Pour cake batter over caramel and pineapple in pan.
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14
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes (mine was actually done in one hour, so check after one hour).
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15
Turn cake out onto platter.
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16
Serve warm or at room temperature.
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17
BEWARE: some caramel might drip on the bottom of your oven while baking; I cleaned it up immediately after taking the cake out, scraping it off with a spatual--be careful!
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18
You know how hard it is to get that caramel off when it hardens:).
