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1 Start By Making The Caramel Topping. 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.) Pour Mixture Into A 10 Inch Diameter Stick-Free Cake Pan With 2 Inch High Sides. Arrange Pineapple Slices In A Single Layer Ontop Of The Caramel Mixture. 2 Preheat Oven To 325 Degrees F. Whisk The Flours, Almonds, Baking Powder, And Salt In A Large Mixing Bowl. In A Separate Bowl, Use An Electric Mixer To Beat The Sugar And Butter Together Until Light. Add Eggs One At A Time, Beating After Each Addition. Beat In The Vanilla. Add Dry Ingredients Alternately With Sour Cream In 2 Additions Each, Beating Well After Each Addition. Pour Cake Batter Over Caramel And Pineapple In Pan. 3 Bake Cake Until Tester Inserted Into The Center Comes Out Clean, About 1 Hour To 1 Hour 15 Minutes. Cool Cake In Pan On A Rack For 10 Minutes. Turn Cake Out Onto A Platter. Serve Warm Or At Room Temperature.
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