Cherry Cheese Coffee Cake

Drain the cherries in a sieve, collecting the juice (about 150 ml).

Preheat the oven to 180°C (top/bottom heat).

Grease a springform pan or line it with parchment paper.

2. Make the batter:

Butter butter, sugar, and vanilla sugar until creamy.

Brush in the eggs one at a time.

Mix the flour and baking powder, add them, and mix with the milk to form a smooth batter.

Pour the batter into the prepared pan and level the surface.

3. Prepare the quark mixture:

Brush the quark, sugar, vanilla pudding powder, vanilla, and egg well.

Pour evenly onto the batter.

4. Thicken the cherries and arrange them on top:

Brush 1 tablespoon of cornstarch with a little cold cherry juice until smooth.

Bring the remaining juice to a boil, stir in the mixed cornstarch, and bring to a boil briefly.

Mix in the cherries and let cool slightly.

Then spoon the thickened cherries onto the quark mixture.

5. Bake:

Bake in the preheated oven for about 50–60 minutes.

If the cake browns too quickly, cover with aluminum foil.

Let it cool completely – ideally in the refrigerator.

✨ Serving tip:

Dust with powdered sugar or serve with whipped cream.

Also delicious slightly chilled – perfect as a cheesecake alternative!