1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ fresh ripe pineapple, peeled cut in half, core removed
1½ sticks unsalted butter, softened
½ cup packed light brown sugar
⅔ cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
⅔ cup buttermilk
1 cup crème fraiche
2 tablespoons powdered sugar
Preheat oven to 350°F
Sift the salt, flour and baking soda into a bowl.
Cut the pineapple crosswise into wedges about ¼ inch thick.
Butter a 9-inch round cake pan generously on the bottom and sides using ½ stick of butter. Sprinkle all of the brown sugar in an even layer over the bottom of the pan and arrange the pineapple over it; starting in the center of the pan and overlapping slices slightly.
Using an electric mixer with the paddle attachment, cream together the remaining stick of butter, granulated sugar, and vanilla until light and fluffy, about 2 minutes. With the mixer running, add the eggs one at a time, beating well after each addition. Reduce the speed to low and add sifted flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth. Do not over mix or cake will be tough.
Pour the batter evenly over the pineapple and bake until a wooden pick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Remove the cake from the oven and cool on a rack for 15 minutes, invert onto a serving platter.
Just before serving, whip the crème fraiche and powdered sugar in an electric mixer at medium speed until soft peaks form, about 3 minutes. Place a dollop of crème fraiche on each piece of cake, serve immediately.