Pineapple Upside Down Cake

This is a good recipe for pineapple cake,
I haven't made it in quite a while and
I think it's about time that I did.

Ingredients:
1/4 cup unsalted butter
3/4 cup packed dark brown sugar
20 oz can pineapple rings, packed in juice
1/2 cup chopped pecans (optional)
1.5 cups all purpose flour
6 Tbs cake flour
6 Tbs ground roasted unsalted almonds
1 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter at room temp
1.5 cups white sugar
4 eggs
1 tsp vanilla extract
3/4 cup sour cream
8-10 red cherry halves (optional)

Directions:
Heat brown sugar and 1/4 cup butter
in a small saucepan until bubbly
pour into bottom of a nonstick 9 inch cake pan.
Place pineapple rings in a single layer
snugly in bottom of pan on top of brown sugar mixture.
Add cherries into holes in pineapple rings.
Scatter chopped pecans over.
Combine flours, ground almonds, baking powder and salt.
In a bowl of standing mixer combine butter
and sugar and cream on low speed
using paddle attachment.
Add eggs, one at a time,
stirring after each addition.
Add vanilla. Fold in 1/2 of the dry ingredients
and 1/2 of the sour cream. Stir
to combine, add remaining dry ingredients and sour cream.
Stir to blend. Spoon batter into prepared pan and smooth top.
Bake in preheated 325 degree F. oven for 1 hour,
check after 45 mins. A toothpick inserted
into center of cake should come out clean.
Let cool on a wire rack for 10-15 mins.
Invert on to a desert platter.
Serve warm or at room temp.