Part 2/6:
1.5 cups (180g) all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
1/3 cup sour cream (or Greek yogurt)
1/3 cup milk (or reserved pineapple juice)
1/2 cup (113g) unsalted butter (room temperature)
3/4 cup (150g) granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
Making the Cake Base
Begin by melting 1/4 cup of unsalted butter in a 9-inch cake pan, giving it a swirl to coat the bottom and sides evenly. This butter will create a luscious base for the pineapple and sugar mixture that follows. Once the butter is spread out, sprinkle 1/2 cup of packed light brown sugar evenly across the melted butter, creating a sweet caramel layer that will transform into the glaze for the cake.