Cherry Clafouti

By Late2Serenity

Hands-on time:
10 mins. to 30 mins.

Baking time:
30 mins. to 35 mins.

Total time:
40 mins. to 1 hrs 5 mins.

Ingredients

• 1 to 1 1/4 pounds Bing cherries, pitted
• 3 large eggs, at room temperature
• 8 ounces lukewarm milk
• 1 ounce melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• 3/4 teaspoon salt
• 3 1/2 ounces sugar
• 3 ounces King Arthur Unbleached All-Purpose Flour
• 1 ounce toasted sliced almonds, to garnish the top, optional

Details

Servings 8
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 450°F. Lightly grease a 9" round cake pan.

2) Pit the cherries, and put them into the pan; they should form a single layer that pretty much covers the bottom of the pan.

3) In a blender or food processor, blend the remaining ingredients till smooth and frothy. If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine.

4) Pour the batter over the cherries in the pan.

5) Bake the clafouti on a lower-middle rack of your oven for 20 minutes.

6) Reduce the oven heat, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean.

7) Remove from the oven, and wait 10 minutes before cutting and serving.

8) Garnish with toasted almonds, if desired.