Cherry Clafouti
Hands-on time:
10 mins. to 30 mins.
Baking time:
30 mins. to 35 mins.
Total time:
40 mins. to 1 hrs 5 mins.
- 8
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
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.