1 cup dark brown sugar
1/2 cup butter
1/8 cup pineapple juice from the pineapple slices
1 + 1/2 can (20 oz) pineapple slices
1 1/2 cup flour
1/2 cup ground almonds
2 ts baking powder
1 ts salt
1 1/2 cup sugar
1 cup butter @ room temp
4 large eggs @ room temp
1 tbs vanilla
1 cup sour cream
Preheat the oven to 325.
Make the topping by melting the butter and brown sugar together in a medium sized sauce pan.
When it starts to boil turn it off and stir in the pineapple juice.
Pour equally into two 9' pans, sprayed to not stick.
Arrange the sliced pineapple on top.
Make the batter by whisking together the flour, almonds, and baking powder. Set them aside.
Beat the sugar, salt, vanilla and butter until light.
Add the eggs one at a time, mixing well after each addition.
Starting with the flour add dry ingredients alternatively with the sour cream to the eggs and butter.
Pour and spread the batter over the arranged pineapples.
Bake 45-60 minutes. Cool 15 minutes in the pan on a wire rack then turn out onto a plate and serve.