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.
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!
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- 600 g cherries (600 g = 1.3 lb)
- 3 large eggs
- Pinch salt (kosher or sea salt; use half if using table salt)
- 100 g sugar (100 g = ½ cup)
- 200 ml milk (200 ml = ¾ cup)
- 90 g all-purpose flour (90 g = ⅔ cup)
- 1 tsp rum extract (I used imitation rum extract and the original recipe uses 2 Tbsp of real rum)
- 1 tsp vanilla extract
- unsalted butter (for greasing)
- sugar (to garnish)
Gather all the ingredients.
- 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).
- Wash cherries and remove the stem and pit.
- My son taking this job seriously…
- In a stand mixer (or a large bowl), beat the eggs with a pinch of salt.
- Add sugar and mix until it gets fluffy and double its volume.
- Add vanilla and flour and mix well.
- Stir in the milk and rum, mix all together gently.
- Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
- 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).
Equipment you will need:
- Cherry Pitter
Slightly adapted from Alterkitchen.
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