413845 Thu Jun 21 16:34:27 -0700 2007 3 31 Home Cooking 0 2682537 I'm baking a pineapple upside down cake and the recipe calls for brown sugar. It does not specify what type. Normally, I'd just use the run-of-the-mill light brown sugar I buy at the grocery store. However, I have recently become enchanted with the dark muscovado sugar that I get at a local restaurant supply store. Can I use these two sugars interchangeably for a recipe like this or am I flirting with disaster? Thu Jun 21 16:34:27 -0700 2007 13350 glutton 1 2682565 Why don't you test it out in a skillet, like a side by side taste test? I would melt a little butter, add brown sugar till it gets bubbly and then add some old fashioned oats (Quaker would be fine). It's a weird snack I sometimes do if I want something sweet in a hurry. The sugar crystallizes something like a brittle. Then you could do the same with the muscovado and see if it's the same consistency. If it is then you should be good to go. Thu Jun 21 16:42:53 -0700 2007 2682537 99134 Texchef 1 2682626 It will have a stronger taste and, because it contains more moisture, may caramelize differently in an upside-down cake. But I'd try it. Let us know. www.littlecomptonmornings.blogspot.com Thu Jun 21 17:05:19 -0700 2007 2682537 91169 janeer 1 2696074 Just to follow up... I mixed the light brown and muscovado sugar. The cake turned out very well. The muscovado parts were better than the light brown sugar parts, so in the future I will use a lot more (if not all) of the muscovado. It caramelized very well with the butter and pineapple. People seemed to gravitate towards the dark brown sugar parts of the cake, as well. And against the yellow pineapple, it presented a nice contrast. Tue Jun 26 11:59:19 -0700 2007 2682537 13350 glutton