Muscovado Pineapple Upside-Down Cake

The pineapple upside-down cake is a classic dessert that features beautiful caramelized pineapple slices on the surface. Here I will give it an Italian touch by using muscovado sugar for a richer and deeper caramelization.

Ingredients

• 1 fresh or canned pineapple (slices)
• 150 g muscovado sugar (or dark brown sugar)
• 100 g softened butter (+ extra for greasing the pan)
• 3 eggs
• 150 g 00 flour
• 100 g granulated sugar
• 1 packet 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. Grease a round pan with butter and sprinkle the bottom with muscovado sugar.
2. If using fresh pineapple, peel, slice, and remove the core. If using canned pineapple, drain the slices.
3. Arrange the pineapple slices on the muscovado sugar in the bottom of the pan. If desired, place a candied cherry in the center of each slice.
4. In a bowl, cream the softened butter with the granulated sugar until light and fluffy.
5. Add the eggs one at a time, continuing to beat after each addition.
6. Incorporate the sifted flour with the baking powder and a pinch of salt. If desired, add a little lemon juice and a tablespoon 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 in 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 of the muscovado sugar adds a very special touch to the pineapple upside-down cake. This sugar has a rich molasses flavor that pairs well with the sweetness and acidity of the pineapple. Have fun in the kitchen and enjoy!