Ingredients

• cooking spray
• 0.5 cups unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons packed brown sugar
• 7 , 1/4 inch thick
• 1.75 cups all-purpose flour
• 0.33 cups almond flour
• 0.75 teaspoons baking powder
• 0.5 teaspoons cornstarch
• 0.5 teaspoons salt
• 1.75 cups white sugar
• 1 cup unsalted butter , at room temperature
• 4 large eggs
• 0.75 teaspoons vanilla extract
• 0.75 cups sour cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
3. 3 Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
4. 4 Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
5. 5 Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
6. 6 Spread batter over pineapple in the pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
8. 8 Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

Nutrition per serving