Topping:

1 cup of firmly packed dark brown sugar

1/2 cup unsalted butter

1 can (20 oz) of pineapple slices

Cake:

1 1/2 cups all purpose flour

6 Tbsp cake flour

6 Tbsp of ground almonds (from about 2 oz of whole almonds)

3/4 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups of sugar

1 cup (2 sticks) unsalted butter at room temperature

4 large eggs

3/4 teaspoon vanilla extract

3/4 cup sour cream

1) Start by making the caramel topping.

2) Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.)

3) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides.

4) Arrange pineapple slices in a single layer ontop of the caramel mixture.

5) Preheat oven to 325 degrees F.

6) Whisk the flours, almonds, baking powder, and salt in a large mixing bowl.

7) In a separate bowl, use an electric mixer to beat the sugar and butter together until light.

8) Add eggs one at a time, beating after each addition.

9) Beat in the vanilla.

10)Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition.

11)Pour cake batter over caramel and pineapple in pan.

12)Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes.

13)Cool cake in pan on a rack for 10 minutes.

14)Turn cake out onto a platter.

15)Serve warm or at room temperature.