Quick and Easy Cherry Cake

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	1 hr
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

The underlying cup has a capacity of approx. 200 ml.
Put the cherries in a colander and drain. Save the juice. Beat the eggs and sugar until frothy. Then gradually add the flour. Put the drained cherries in a greased springform pan. If you like, you can spread some sugar and almond slices on the floor beforehand. Then pour the batter over it.
Bake the cake in a preheated oven at 175 degrees top / bottom heat for about 45 - 60 minutes.
After baking, remove the cake from the pan and turn it over. If you like, sprinkle the cake with powdered sugar or thicken the cherry juice and spread it on the cake, or cut the cake in half horizontally and distribute the thickened juice in between. A cream cake can also be made out of it. You can`t really go wrong with this cake and anything is possible.
It doesn`t need baking powder and is wonderfully fluffy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.