Pineapple Cake

Name: Pineapple Cake
Yield: 12
Ingredients: For the pineapple cream; 1/4 cup unsalted butter, softened; 3/4 cup powdered sugar, sifted; 1/2 teaspoon grated lime zest; 1 (14 oz) can of pineapple in syrup, drained; Cherries for decoration; For the cake; 1/2 cup unsalted butter, softened; 2/3 cup all-purpose flour, sifted; 1 egg, beaten; 2 1/4 cups all-purpose flour, sifted; 4 teaspoons active dry yeast, sifted; 1/2 teaspoon salt; 1 cup milk

1
For the pineapple cream
2
1/4 cup unsalted butter, softened
3
3/4 cup powdered sugar, sifted
4
1/2 teaspoon grated lime zest
5
1 (14 oz) can of pineapple in syrup, drained
6
Cherries for decoration
7
For the cake
8
1/2 cup unsalted butter, softened
9
2/3 cup all-purpose flour, sifted
10
1 egg, beaten
11
2 1/4 cups all-purpose flour, sifted
12
4 teaspoons active dry yeast, sifted
13
1/2 teaspoon salt
14
1 cup milk

Ingredients

1
For the pineapple cream
2
1/4 cup unsalted butter, softened
3
3/4 cup powdered sugar, sifted
4
1/2 teaspoon grated lime zest
5
1 (14 oz) can of pineapple in syrup, drained
6
Cherries for decoration
7
For the cake
8
1/2 cup unsalted butter, softened
9
2/3 cup all-purpose flour, sifted
10
1 egg, beaten
11
2 1/4 cups all-purpose flour, sifted
12
4 teaspoons active dry yeast, sifted
13
1/2 teaspoon salt
14
1 cup milk

Directions

1
Preheat the oven to hot (400°F)
2
Prepare the pineapple cream: beat the butter with the powdered sugar until creamy
3
Add the lime zest and mix well
4
Spread on the bottom of a 9-inch round cake pan
5
Drain the pineapple slices and arrange them over the cream in the cake pan
6
Place a cherry in the center of each pineapple slice. Reserve
7
Prepare the cake: beat the butter with the powdered sugar until creamy
8
Add the egg and mix well
9
Gradually add the flour mixture, alternating with the milk, beating until smooth
10
Pour into the reserved cake pan
11
Bake until the cake is golden brown
12
Let it cool before serving.