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Make the caramel topping by taking brown sugar and butter, 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 on top of caramel mixture.
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preheat oven to 325 degrees. 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.
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