This Whole-Cherry Clafoutis is a simple, rustic French dessert! If you’re not a fan of fresh cherries, adapt it with your favorite fresh fruit.
When this came up in our French Fridays queue, I knew it would be a hard sell with the family. An earlier peach clafoutis was not well received by the hubby, and he really is not a fan of cherries! But I had other plans for this lovely French dessert.
A clafoutis is a simple, rustic French cake or as Dorie describes it, “a firm, eggy, flour based pudding.” The texture and flavor reminded me of crepes; no wonder I was an instant fan.
Cherries are the classic addition, but stone fruits, mixed berries and even rehydrated dried fruits are delicious options. Apparently leaving in the pits allows the cherries to retain extra flavor, but I was handing this dessert over to my oldest to take to a BBQ with his beer drinking contemporaries. Providing bowls to politely place the extracted pits was not a viable option. I could easily see the party deteriorating into a pit spitting contest!
A Rustic French Cherry Cake
You may have heard me speak of the hubby’s disdain of cherries, plus he wasn’t nearly as fond of my previous peach attempt as the kids and I were. My youngest, Nick, was out of commission after getting 4 wisdom teeth extracted this morning, and Katie was still savoring my homemade fudge sauce over vanilla ice cream, so giving this beautiful, rustic French Cherry Cake to Tom and his friends was the easy answer.
They eat anything, even my flops. I knew they’d be thrilled this cherry clafoutis even if it was sans pits. The Bing cherries were plump and super sweet. And even Bill gave it a double take when he came home from work and spotted it on the counter until I mentioned the dreaded fruit. C’est la vie at Chez Berg.
Numerous bloggers have shared this recipe, so I will share today’s recipe for this French Cherry Clafoutis with you all!
For more spectacular Cake Recipes, check my Recipe Index.Print
The classic French clafoutis made with dark cherries. Recipe from Dorie Greenspan.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Mixing, Baking
- Cuisine: French
- 1 pound sweet cherries, pitted (1 1/2 pounds with the pits)
- 3 eggs
- ½ cup sugar
- Pinch of salt
- 2 teaspoons pure vanilla extract
- ½ cup all-purpose flour
- ¾ cup whole milk
- ½ cup heavy cream
- Powdered sugar, for dusting
- Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9-inch deep-dish pie pan or any baking dish with a 2 quart capacity.
- Put the cherries in the pie pan in a single layer
- In a medium bowl, whisk the eggs until they’re foamy, then add the sugar and whisk for a minute or so. Whisk in the salt and vanilla. Add the flour and whisk until the batter is smooth. It may take some elbow grease!
- While continuing to whisk, gradually pour in the milk and cream and mix until well blended. Tap the bowl against the counter to knock out any bubbles and pour the batter over the cherries.
- Bake for 35 to 45 minutes, or until it’s puffed and lightly browned and a knife inserted into the center comes out clean. Remove to a cooling rack and serve at room temperature.
- Dust with powdered sugar right before you bring it to the table.
I’ll be unplugged for the next week…reading, boating, hiking, swatting mosquitoes and toasting marshmallows over our evening campfires. Feel free to leave questions or comments…I”ll check them out upon my return.