How to Make It
Preheat oven to 350°F.
To create the topping, place the 2 tablespoons of butter in a 9-inch round cake pan and place pan in the oven as it preheats. Once butter is melted, remove pan from oven and carefully tilt the pan to allow melted butter to coat the bottom and sides of the pan.
Meanwhile, stir together the ¼ cup brown sugar and miso in a small bowl until evenly combined; spread mixture evenly over the bottom of the warm, buttered pan using a rubber spatula. Arrange the pineapple pieces in a single layer over the brown sugar to cover the entire bottom of the pan; set aside.
Spread the almond flour in an even layer on a rimmed baking sheet lined with parchment paper; place in oven. Allow the flour to bake until fragrant and lightly toasted, about 5 minutes. Set aside to cool slightly.
Whisk together the all-purpose flour, baking powder, baking soda, cardamom, salt, and cooled almond flour in a medium bowl.
Combine the ½ cup of softened butter, ½ cup of brown sugar, and granulated sugar in a large bowl; beat with an electric mixer (or stand mixer) until combined and fluffy, about 4 minutes. Add the egg, egg yolk, and vanilla; mix until combined, scraping the bowl as needed. Add the flour mixture to the bowl; mix on low speed, while slowly adding the yogurt, until just combined. Scrape the bowl with a rubber spatula, making sure all of the ingredients are fully incorporated.
Carefully spoon the cake batter over the pineapple in pan and spread into an even layer using a rubber spatula. Bake cake at 350° for 33-36 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Allow cake to cool in pan for 10-12 minutes before running a knife around the edge of the pan and inverting the cake onto a cake plate. Serve with lightly sweetened whipped cream or vanilla ice cream, if desired.
You can substitute 1 (15-ounce) can of sliced pineapple in place of fresh.