The reason why I recommend baking this cake in a springform pan is because it's super difficult to remove this cake from a regular cake pan. The sides of a springform pan release away from the cake, so you don't have to try to flip the cake out of the pan. With a regular cake pan, you'd need to turn the cake upside down to flip it out of the pan. Since the top of the cake is covered in soft fruit, this doesn't work very well. If you really want to bake this cake inside a regular cake pan, make sure to grease, flour, and line the pan with parchment paper. Then, just serve the cake from inside the pan, cutting and lifting each slice from the pan, rather than trying to remove the whole cake at once.