Fruity butter cake

Name: Fruity butter cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 75 g Butter or margarine; 500 g Flour; 100 g Sugar; 1 egg (size M); 1 can(s) (425 ml; 250 g by weight) Peach halves; 1 can(s) (446 ml, 280 g) Pineapple rasp; 200 g Butter or margarine; 200 g Almond slivers; 200 g Sugar; 4 TABLESPOONS Milk; 4 TABLESPOONS Cranberries (from the glass); 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/4 l Milk
1 cube (42 g) Yeast
75 g Butter or margarine
500 g Flour
100 g Sugar
1 egg (size M)
1 can(s) (425 ml; 250 g by weight) Peach halves
1 can(s) (446 ml, 280 g) Pineapple rasp
200 g Butter or margarine
200 g Almond slivers
200 g Sugar
4 TABLESPOONS Milk
4 TABLESPOONS Cranberries (from the glass)
7-10 Tbsp Grease

Directions

1
For the dough, warm milk lukewarm. Dissolve yeast in it. Melt the fat. Mix flour and sugar in a mixing bowl. Add yeast milk, fat and egg. Knead with the dough hooks of the hand mixer to a smooth dough and let it rise covered in a warm place for about 20 minutes.
2
In the meantime, drain and quarter the peaches for the topping. Drain the pineapples as well. Heat the fat in a saucepan. Add almond slivers, sugar and milk. Simmer at low heat for about 3 minutes.
3
Let it cool down a bit and stir in the pineapple. Roll out the dough on a greased baking tray. Cover with peaches and let it rise again for about 20 minutes. Spread almond topping on top. Add cranberries as a blob.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Results in about 20 pieces.