Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France during the peak cherry
season and is often served as a breakfast dish. In France, the dish is often made without pitting the cherries because the pits are thought
to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed
into the batter.
This Cherry Clafouti recipe is an easy-to-make
dessert using fruit suspended in a batter similar to that used for crepes.
Substitute a pound of pitted plums, peaches, berries, sliced apples or any other
fresh fruit, if you wish. A clafouti is often served as a breakfast dish.
Check out the
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes and
Cast-Iron Cooking Recipes.
Cherry Clafouti (Cherry Pudding Cake) Recipe:
Brunch and Breakfast
Yields: 1 cake
Prep time: 15 min
Cook time: 50 min
1 tablespoon butter
1 cup granulated
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 tablespoon brandy
1 cup all-purpose
1 1/2 cups milk
1 pound stoned/pitted cherries
Powdered sugar (confectioner's sugar),
* I like to substitute Amaretto
liqueur because of it's almond flavor.
**Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted Bing cherries or
frozen cherries (thawed and drained).
Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or
cast iron skillet (at least 1 1/2-inches deep).
Place eggs, 3/4 cup sugar, vanilla extract, almond extract, brandy, flour, and milk in a blender: puree till smooth.
In a mixing bowl, toss the cherries with the remaining 1/4 cup sugar. Place three-quarters of
the cherries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining cherries on top.
Bake for 40 to 45 minutes or until the top is brown and a
knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees
F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from the oven
and cool for 5 minutes before serving (cake will sink slightly). Sprinkle with powdered
sugar over the top with a sieve. Serve the Cherry Clafouti warm.
Yield: About 6 to 8 servings.
Variation Ideas: Substitute other seasonal fruit
(pears, apples, berries, plums) for the cherries if you like. When using very juicy
fruit, increase the amount of flour in the recipe to from 2/3 to 1 1/4 cups.