Preheat oven to 350 degrees.

Use a 10-inch cast iron pan.

Drain pineapple slices and place on paper towels to absorb moisture.

Whisk or stir the flour, baking powder, and salt together just to blend; set aside.

In a separate bowl, stir the vanilla into the creme fraiche or sour cream; set aside.

Melt 2 oz of butter in the cast iron pan.

Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.

Place 1 whole pineapple slice in the center of the pan and 7 whole slices surrounding it.

Place the half slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.

Place pecan halves in the middle of each pineapple slice and in the gaps between the fruit.

Place remaining butter (4 oz.) and the granulated sugar in the bowl of a mixer and beat until smooth and creamy.

Reduce speed to medium adding eggs one at a time, beating well after each addition.

Fold in dry ingredients and creme fraiche alternately.

Spoon batter over pineapple and smooth the top.

Bake for 20 to 35 minutes, or until a toothpick inserted comes out clean.

Turn the cake out onto a plate immediately after removing from the oven.

If any fruit sticks to the skillet, use a small spatula to place it back on the cake.

NOTE: The cake can be kept wrapped in plastic at room temperature overnight.