Pineapple Upside Down cake

INGREDIENTS:

Topping:

•  Firmly packed dark brown sugar - 1/2 cup
•  Unsalted butter                          - 1/4 cup
•  Pineapple slices                           -1 can 
• Cake:
• All purpose flour                - 2 cups
• Ground almonds or Nuts   - 6 Tbs
• Baking powder                  - 1 tsp
• Salt                                   - 1/2 tsp
• Sugar                                - 11/2 cup
• Unsalted butter( at room Temperature)- 1/2 cup
• Eggs                           -4
• Vanilla Extract            - 1 tsp
• Sour cream                 - 1/2 cup
• METHOD

1. Make  the caramel topping. For that take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly.
2. Pour the  mixture into a stick-free cake pan with 2 inch high sides.
3.  Arrange pineapple slices in a single layer ontop of the caramel mixture.
4. Preheat oven to 350 degrees F
5.  Whisk the flours, almonds or Nuts , baking powder, and salt in a large mixing bowl.
6. In a separate bowl,  beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Add vanilla and beat well .Add butter.  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.
7. Bake cake for 30 to 35 minutes or until a tooth pick inserted into the center comes out clean.
8. Cool cake in pan on a rack for 10 minutes.
9.  Turn cake out onto a platter. Serve warm or at room temperature.

Note: I usually add 1/4 cup of pineapple juice from the canned pineapple in the batter, which will give a pineapple flavor in whole cake.

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