Cherry Clafoutis


This is as simple as they come.

A French rustic pudding baked in a gratin dish or next time in a cast iron skillet for a more rustic look.

The French leave the pits in for a more bitter taste, but I didn't want anyone to crack a tooth, so I removed them!

I found a few different versions of clafoutis in my French cookbooks, the only difference being the amount of eggs used. Some used 4, 5 and even 6 eggs in the recipe.
I chose this one on Simple Recipes, because this recipe called for only 3 eggs, and it sounded lighter. It also had an addition of slivered almonds, which I think I would omit next time, you don't need the crunch.

Crunch aside, this was a fantastic dessert. The only hard part was pitting the cherries. Hey, that's what I have a husband for!

Cherry Clafoutis: recipe from Simply Recipes

2 cups of fresh sweet cherries, pitted
2 tablespoons of slivered almonds (I am leaving them out next time)
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

Whisk the eggs, sugars, salt, and flour together until smooth.

Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

I ate this hot out of the pan, because I have no patience and have to try all of my cakes HOT off the presses.
I know this is wrong, because cake always tastes better the next day, after all of the flavors have mellowed and it has cooled, but I can't help myself.

This one tasted great hot out of the pan, a half hour while still warm, and the next morning for breakfast at room temperature.

No complaints from this cherry orchard.


amycaseycooks said…
Fantastic summer dessert. I can't wait to try it with all the fruits coming to market.
Nice job Hen!
I think I would like the crunch of the almonds and keep it in, but can I use blueberries? I'm to lazy to pit!
They leave the pits in?! Dentist must loooove that!
kat said…
I'll send you jam if you send me that!
Dana said…
I have always steered clear of cherry desserts because I didn't have a cherry pitter. Stupid, I know. I just got one and will have to try this. I have never made a clafoutis! Cherries are just coming into our markets and because of the sunny spring we had, they are supposed to be the best crop in many years. Yum!
Foodiewife said…
Germans leave the pits in, too. My mother made a cherry cake the same way. I'm with you on pitting them. I bookmarked a blueberry clafoutis recipe on Closet Cooking, because I've never had/made one. I'm convinced, now, that I'd love this. BTW, I eat cake batter, hot cake, warm cake and day old cake. I like it either way! Great job.
StaceyEsq said…
1. I am going to make this later for dessert tonight in a cast iron pan without almond slivers.

2. I am going to send you a cherry pitter!! Poor Henry, making him work for his dessert!
Ciao Chow Linda said…
Henry goes above and beyond the call of duty! I got rid of my cherry pitter - it lay unused for decades. If somebody would pit the cherries for me, I'd make that clafoutis too. It looks perfect. Even with the almonds.
Gloria P. said…
OMG.....I love cherries, I will definitely cook this in the near future......however; cherries were $5.00 per pound yesterday....I might get them at the farmers market for $4 per pd. I can see me one pit one eat one pit

thanks for sharing.
lisa is cooking said…
Looks delicious, and I don't mind pitting cherries!
Caroline said…
I'm amazed your hubby pitted those cherries without an "apron" or "bib". You don't know the clothes I've lost to pitting cherries!! Great post - I'll be making this in the next couple of weeks when our "Ohio" cherries mature!!
Mila said…
This is only one of my favorite desserts EVERY!!! You know they do have cherry pitters? You should try making this with tart cherries as well...they are even more delish!
~~louise~~ said…
Oh my heavens Stacey! May I please have a piece, please. I really have to do something about not baking. I can't keep begging like this!

I may just dream about this tonight, I mean really!
LaDue & Crew said…
Good God Stace, this is awesome! I am so enjoying catching up here!
I just love clafoutis, and I have a big bag of cherries in my fridge from Whole Foods. I think it's dessert tonight!
Simon said…
Thanks Stacey! This dessert was perfect for our evening picnic here in southern Sweden. Great blog by the way.