Preheat the oven to 350 degrees.

Make the fruit layer.

In a small glass bowl, melt the butter in the microwave.

Pour the butter into a 9-inch springform pan and swirl it so that it greases the sides of the pan (it doesn’t have to go all the way to the top).

Sprinkle the brown sugar and cinnamon over the melted butter.

Arrange the pineapple slices in the pan, followed by the cherries.

Set aside.

Make the cake layer:

In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.

In a smaller bowl, whisk the egg, buttermilk, sour cream, oil, vanilla, and almond extract until smooth.

With a spatula, fold the egg mixture into the flour mixture until it is just combined.  Don’t overmix the batter.  You may have some small lumps in the batter that will dissolve while baking.

Carefully spoon the batter over the fruit.

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and allow it to cool on a wire rack for at least 30 minutes.

Run a spatula or knife around the edges of the pan.  Gently unhinge and remove the side of the springform pan.

Invert the cake onto a serving platter.  Carefully remove the bottom of the cake pan.

Use a spatula to scrape any caramelized sugar from the pan bottom and spread it on top of the fruit.

Serve alone or with a dollop of whipped cream.