Cherry Clafoutis Recipe

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Cherry Clafoutis II

The weather in San Francisco area is finally resembling early summer.  The highs are in mid-70s but our heater still goes on in the morning as nighttime temperature is still pretty low.

I got to see my old friend visiting from Japan whom I met when I first came to the US.  I was 20 years old and she was 18 back then when we attended ESL classes together prior to attending universities.  It’s always sweet to see friends you seldom meet but have known most of your adult life.

Cherry Clafoutis Recipe | JustOneCookbook.com
Today I’d like to share a cherry dessert recipe that my family enjoyed before cherry season is over.  A few weeks ago, my Italian foodie friend Giulia posted this delicious looking French recipe, Cherry Clafoutis, on her blog Alterkitchen.  Since I knew we were going cherry picking, I bookmarked her recipe as it looked easy enough for me to attempt.  Yes, that means mix and bake.

After we got fresh cherries from the orchard we visited, I baked this dessert using fresh cherries.  Her instructions were very easy and I pretty much followed her recipe except for the amount of vanilla and rum and baking time (my oven seems weaker than hers).

Our entire family loved it very much!  However I wasn’t happy with aesthetics of how the photo turned out so I’ve baked it again!  I gave some of it to my neighbor this time and she and her family also loved it.  Thank you Giulia for a great recipe!

I hope you get to try this recipe while cherries are still in season this year.  Have a great Monday!

Cherry Clafoutis III

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Cherry Clafoutis
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • 600 g (1 lb. 5.2 oz) cherry
  • 3 large eggs
  • A pinch of salt
  • 100 g (1/2 cup) sugar
  • 200 ml (3/4 cup) milk
  • 90 g (2/3 cup) all-purpose flour
  • 1 tsp. rum (We used imitation rum extract and the original recipe uses 2 Tbsp. of real rum)
  • 1 tsp. vanilla
  • Butter for greasing
  • Granulated sugar for garnish
  • Cherry Pitter
Instructions
  1. Preheat oven to 355 F (180C). Lightly butter cake pan (I used 9” cake pan) and sprinkle it with sugar (I sprinkled just a bit too much).
  2. Wash cherries and remove the stem and pit.
  3. My son taking this job seriously…
  4. In a stand mixer (or a large bowl), beat the eggs with a pinch of salt.
  5. Add sugar and mix until it gets fluffy and double its volume.
  6. Add vanilla and flour and mix well.
  7. Stir in the milk and rum, mix all together gently.
  8. Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
  9. Bake for 60 minutes, or until the Clafoutis is golden brown. Remove the Clafoutis from the oven and sprinkle it with sugar. Serve warm in the cake pan (I took it out for photo shoot).
Notes
Slightly adapted from Alterkitchen.

 

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  1. Does the cherry pitter hire himself out for pitting duties elsewhere or do you keep him busy all the time? He’s so cute I can’t stand it.

    I could take a bite out of that clafoutis – it looks delicious. So full of berries.

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  2. Mmmmm I love cherry clafoutis! I haven’t made it in a while! I have the same problem with the oven… my clafoutis never seems to cook… it takes ages!!! hahaha Cherries are my favourite fruits… can’t wait to get them back, but summer is so far away!!!! sigh

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  3. Nami, what a wonderful clafoutis and beautiful post. You are absolutely right – I wish I had seen your post about the cherry pitter before I went ahead with my macarons. If you had seen my fingernails, nobody would want macarons from me again! :-)
    I adore the photo of junior looking so concentrated on pitting them. I need to do that with the kids, too! And having to make another clafoutis for the photos? I wish I was your neighbour, getting a taste!

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  4. Your clafoutis looks perfect! I see your son has totally mastered the technique! In fact, he did the thing I hate the most with cherries, so I suppose you must have been very glad he helped 😉 It seems like your children help you more and more in the kitchen.
    I like your pit remover (mine is very big and not practical, with a big bowl etc., so I must look for this kind of device).

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  5. Do you think your son would mind coming over here and pitting my cherries too? I’m too impatient but this clafoutis is very tempting indeed!! 😀

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  6. This looks delicious. I made one over the weekend too and it was so good I ate it for breakfast! I have the same OXO cherry stoner! It’s such a great little gadget. This dessert is the essence of Summer for me.

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  7. Thats a cool and practical equipment for removing pits, and your sous chefs easily mastered it:) Clafoutis is awesome, and I disagree with you when you say the photos don’t look great)

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  8. What a pretty dessert! Love your son helping pit the cherries. I think you son will love Cars 2. My son just turned 6, and he loved it. There is more going on is this one, that is why I think it might be for older kids. The story is a little more complicated. But nothing that would make it inappropriate. I had friends who just went yesterday with their 6 and 3 year old, and all of them loved it! Hope you guys do too!

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  9. I love how you always find a way to include your children in your dishes! They’re just too cute!

    And this clafoutis is absolutely darling – wish I had the time to go cherry-picking around here! Life has just been so extremely busy lately =)

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  10. This year I am DETERMINED to make clafoutis! I have two bags of cherries in my fridge to prove it: One for the kids to eat straight up, and one for me to bake with! And, by the way, my 8-year old knows that if he wants his favorite olive bread, he has to help me out and pit all the olives!

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  11. Dear Nami,
    This is an excellent post with totally new ingredients and looks. I have never tried this recipe and now cant control my impulses to get the ingredients and just go for it. Thank you so much for sharing very new and mouthwatering recipes with us…kudos to you !!!

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  12. And you said you don’t bake! :-) Your cherry clafoutis turned out beautifully, Nami. I usually eat my cherries fresh because I don’t like to bother with pitting cherries. If I pick up the OXO pitters will you let me borrow your cute little helper? :-)

    Have a great week!

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  13. How beautiful! I’d really like to make this so I’ll look for one of those cherry pitters at the store. I never heard of such a thing before, but it certainly would make creating desserts and drinks made with cherries a whole lot easier. :)

    Your pictures turned out great, and I’ll bet your little boy had a wonderful time helping you. :)

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  14. Kim Chiu

    Hi Nami!

    The dessert looks beautiful, you are becoming quite the excellent baker!

    Also, I thought I had an issue with my oven so I bought an internal oven thermometer and that way you can adjust the temp at needed.

    Have a great day! Take care!

    -Kim Chiu

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  15. I have seen these cool looking cherry pitters in a lot of blogs- need to get one to make life easy.I a HUGE fan of fruits in baking.Never tried clafoutis though- looks so yummy.I love your little sous chef :)

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  16. Hi Nami:

    I must try this. I have never made clafoutis. I have a cookbook that has oodles of them but I’ve been too intimidated to try as it didn’t include pictures. You did such a great job. I always love your recipes, and your pictures are amazing. Bookmarking to make on a cool day.

    Kim

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  17. Nami, how truly gorgeous! I love the look of your clafoutis…and wish my family would embrace the cherry in something besides Kool Aid! You can truly do it all…so thank you for sharing your talent of all things delicious with us! xoxo

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  18. Your son is so cute in that picture! LOL I have been wanting to get a cherry pitter, but I never make anything with cherries, I just enjoy them as is. This looks great though Nami! Another Baking success!! Summer is whizing by and I feel like I havent even had time to enjoy all the fruit. I keep buying fruit but am never home to eat it. :(

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  19. Mika

    aaaaaaa! I wish I was living right next to your house so that I could have tasted a slice of yummy cherry clafoutis……….

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  20. Hi Nami, You baked again? Yeyyyy:))
    I think honestly that your cake look so beautiful..rustic and delicious! Nicely done!!
    Your little one look adorable helping his mommy make a cake..so cute but where his sis?!!! Do you have one piece for me..I would totally come for it!:)))

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  21. Nami! What a beautiful clafoutis! I bet this taste as good as it looks! There is nothing better than fresh cherries. I have yet to try and make a clafoutis! So I am going to learn from you! I will bookmark this and give it a try. (But it would have been much easier if I had been your neighbor!) Hope you have a wonderful week! : )

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  22. I love eating cherries and have been munching on them a lot these days. The idea of removing the pits makes me stay these cherries away from baking :) That tool is fantastic and your clafoutis looks perfectly baked.

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  23. I love many things about this post…the fresh cherries, the purplish hue of your cooked clafoutis, and the focus on your son’s face as he concentrated on pitting the cherries! I’m so happy to see you baking more nowadays, Nami. You’ll be baking a Dobos Torte pretty soon, I’m sure :-).

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  24. I love cherries and I’m glad they’re back in season. What a lovely clafoutis you’ve made, Nami. You are lucky to have a trusty (and very cute) assistant.

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  25. I love clafoutis! Cherry is in season for you? Lucky!

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  26. Wow, Nami! I don’t visit for so long and I come back to this!!! Another fabulous dessert… I love clafoutis – especially cherry! Thanks for sharing this recipe & your absolutely gorgeous pictures! And oh – you have the cutest kitchen help in the world! So adorable! :) You have done an incredible job with this clafoutis, Nami! Yummy!

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  27. Hooray for your new baking adventure.
    I used to love clafoutis, well I still love it, just I can’t eat it anymore. My cholesterol and eggs are not so good friends.
    Your sous chef is so cute. Love the look on his face while pitting the cherries.
    Can’t wait to see what are you going to bake next :)

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  28. I’m so jealous that you are having fab, fab weather! It’s hot and humid here, but not for long, I’m off on vay-cay. Love the photography darhling, its’s a very chic post and I’m into white backgrounds… love it. Wouldn’t that be a pain in the ass if you had to chuck out the pit by hand? Thank goodness for OXO, huh?

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  29. Nami your Cherry Clafoutis is awesome……. dark juicy cherries make the piece irresistible! It’s a pleasure to see a cute little chef helping you!

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  30. Wow this looks so delicious and the cherry pitter is the cutest ever!! In case you want to make it again after the REALLY short cherry season we are having this year, Clafoutis works great with Oregon Canned Dark Sweet Cherries!

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  31. Bravo Nami! So happy to see that you did some baking…and it turned out brilliantly! Top 9!! So, you can never again say that you aren’t a good pastry chef. :) Glad to see that you used the cherries from Brentwood. They look delicious.

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  32. ellen drinkwater

    I don’t understand the use of fake rum. Why not just put in the real stuff?!! Real rum will always win a taste test over the fake junk, and isn’t taste what it’s all about?

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    • Hi Ellen! If you check the original recipe, it calls for 2 Tbsp. of real rum or other alcohol. I was planning to use it so I went to buy at my nearest supermarket but they said they don’t carry hard liqueur (I didn’t know all supermarkets don’t carry that and it’s rather high end supermarket too). Instead she showed me the imitation rum. As I’m not a drinker and this dessert was for kids, I thought it would be perfect for us (just the nice fragrance of it). I’ll edit my recipe so people won’t purposely use imitation rum. Thanks for pointing out.

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  33. Nice job making a clafoutis photogenic! Your little boy is so cute – I’m sure mine would love a cherry pitter too but I’m afraid he’s too clutzy. Would probably ‘pit’ his thumb (or his sister’s) instead. 😉

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  34. What a gorgeous dessert…it looks so delicious! I love the way the cherries come up through the batter. This makes me want to go out and get a cherry pitter! Congrats on the Top 9 today!

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  35. So there’s no “pie crust”, the batter just darkens at the bottom? I never attempted clafoutis because it seems finicky. I have a lot of cherries and am thinking what to do with them too. I’d like to make ice cream, and this looks good too. Sure would like to taste yours! If it’s easy enough for your kids to help, I suppose I could manage it too!

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  36. That cherry clafoutis is lovely and easy to make too!Anything easy especially in the summer time is great so that we do not have to spend too much time in the kitchen. I did not know that there is a cherry pitter (?) tool. I must run out and get one ASAP…LOL!

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  37. I love clafoutis not just because such an easy recipe gives such a great result, but because it’s also so adaptable. In winter, I make do with tinned peaches or something.

    But in *summer* … Tasmania grows great cherries, and we have a farm not 10 minutes down the road that sells cherries nearly the size of golf balls.

    I was actually supposed to pick there, last summer, but most of the crop got rained out :( It was going to be my eldest’s first job, too; he was very disappointed.

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  38. such sweet little helpers! I just took some cherries out of the freezer…planning to bake a cherry pie tomorrow, but if I had some fresh cherries, I’d be all over this recipe!

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  39. Clafoutis is amazing, and so healthy, esp. if sugar is avoided. I call it a ‘lazy pancake’ because it comes with a filling/topping and you don’t even have to stand at the griddle. I add sweetness with honey, right at the time of serving a drop or two per slice. Apple clafoutis are great as well. Strongly recommend to anyone who hasn’t tried.

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  40. David Froment

    Looks delicious! Traditionally in the Limousin (region of France from which the cafloutis originates) they keep the pits in which lends it a subtle nutty taste. You just need to warn your guests to avoid accidents. I also add about ¼ cup of melted butter to the batter and I use kirch or amaretto liqueur instead of rum.

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    • Hello David! I also learned recently that authentic cherry clafoutis keep the pits in. I’m definitely going to try this method next time. Going to cherry picking next month so I can’t wait to make it again. Also the butter and amaretto liqueur sounds wonderful!! Thanks so much for writing. :-)

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