Upside-Down Pineapple and Muscovado Cake

The upside-down pineapple cake is a classic dessert that features beautifully caramelized pineapple slices on top. Here I will add an Italian touch by using muscovado sugar for a richer and deeper caramelization.

Ingredients

• 1 fresh or canned pineapple (slices)
• 150 g of muscovado sugar (or dark brown sugar)
• 100 g of soft butter (+ extra for greasing the pan)
• 3 eggs
• 150 g of all-purpose flour
• 100 g of granulated sugar
• 1 packet of baking powder
• A pinch of salt
• Juice of 1/2 lemon (optional)
• Maraschino or rum (optional for flavoring)
• Candied cherries for decoration (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F). Grease a round cake pan with butter and sprinkle the bottom with the muscovado sugar.
2. If using fresh pineapple, clean it, slice it, and remove the core. If opting for canned pineapple, drain the slices.
3. Arrange the pineapple slices on the muscovado sugar at the bottom of the pan. If desired, place a candied cherry in the center of each slice.
4. In a bowl, cream the soft butter with the granulated sugar until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Fold in the sifted flour with the baking powder and a pinch of salt. If you wish, add some lemon juice and a spoonful of maraschino or rum for flavoring.
7. Pour the batter over the pineapple slices and level the surface with a spatula.
8. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, let the cake cool in the pan for a few minutes, then invert it onto a plate.
10. Serve the cake warm or at room temperature.

Remember that the caramelization step with muscovado sugar adds a very special touch to this pineapple upside-down cake. This sugar has a rich molasses flavor that pairs well with the sweetness and acidity of the pineapple. Enjoy your time in the kitchen and bon appétit!