In honor of France, I present the Cherry Clafoutis (Clah-Fou-Tee en Francais).
What is it? I don’t know.
But I made it, and here’s what I can say about it.
Cherry Clafoutis is a traditional French dessert from the Limousin region, which is known for its sweet black cherries. Supposedly, if you leave the pits in the cherries it will perfume the cake with a subtle almond flavor.
I had no clue what a Cherry Clafoutis was before I made it. I thought it would be more cake-like, but it turned out to be more of a flan or custardy cake. Nonetheless, very delicious.
While this bad boy was baking, it was not looking like it was going to be done. The edges were puffing up but the center was flat and looked wet. I kept poking a knife in it to test if it was done, and it seemed so dense but the knife kept coming out clean (hence all the stab marks in the middle).
After tasting it, I think this would be best for a breakfast/brunch party. It has an eggy taste to it and is very smooth and velvety in texture. Served warm with some powdered sugar on top, it is divine.
I will admit, Cherry Clafoutis is not a pretty cake to photograph. It wasn’t even worth putting on a plate. Plus, I chowed this down as I was photographing it so a plate wasn’t necessary.
I doubled the recipe to make a 9×13 and it turned out well. The recipe is adapted from Le Cordon Bleu Home Collection: Regional French, which I purchased when I did the pastry class in Paris in 2008 as a study abroad student. This is the first time I actually used the cookbook!
- 2/3 cup all-purpose flour
- 2 eggs
- 1/4 cup sugar
- 3/4 cup milk
- 3 T. heavy cream
- 3 T. unsalted butter, melted
- 12 oz. fresh sweet cherries, washed and pitted
- confectioners' sugar for dusting
- Preheat oven to 325. Sift the flour into a mixing bowl and make a well in the center. Add the eggs and whisk until smooth. Add the sugar, milk, cream and melted butter, mixing well after each addition. Strain to remove any lumps.
- Butter a 6-cup ovenproof dish. Sprinkle the cherries over the bottom, then pour in the batter. Bake in the oven for 30 minutes, or until an inserted knife tip comes out of the batter clean. Serve warm, generously dusted with confectioners' sugar.
- Frozen cherries may be used if fresh cherries are not available. They must be thawed first.
- This recipe is not for a 9x13 sized pan. Double the ingredients for a larger size cake.