Fresh Pineapple Upside-Down Cake
Inspired by techniques from Serious Eats and NYT Cooking.
This follows the classic upside-down method, but swaps in fresh pineapple over a cooked brown-sugar caramel and uses pineapple juice instead of milk in the batter, with about 5 minutes extra in the oven.
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Method
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Free sugars
24.8 g per serving
49.6 % of the 50 g daily maximum · 99.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm round cake tin (5 cm deep, not loose-based), base-lined and greased
- small saucepan
- stand mixer or electric hand whisk
- serving plate larger than the tin
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 340 kcal |
| Protein | 3.2 g |
| Carbohydrate | 48.8 g |
| of which sugars | 32.9 g |
| of which free sugars | 24.8 g |
| Fat | 15.4 g |
| of which saturates | 9.3 g |
| Fibre | 0.8 g |
| Salt | 0.43 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
