Cherry clafoutis is an easy baked Cherry dessert, this homemade cherry recipe is perfect to share during cherry season.

Cherry Clafoutis II

The weather in San Francisco area is finally resembling early summer. The highs are in the 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 on a plate and a cake stand.
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 on a plate and a cake stand.Similar Recipes:

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Cherry Clafoutis II

Cherry Clafoutis

5 from 1 vote
Cherry clafoutis is an easy baked Cherry dessert, this homemade cherry recipe is perfect to share during cherry season. 
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 1 (9-inch, 23-cm) cake

Ingredients
 
 

  • 1 Tbsp unsalted butter (for greasing)
  • 2 Tbsp sugar (separated; for cake pan and cake)
  • 1.3 lb cherries
  • 3 large eggs (50 g each w/o shell)
  • tsp Diamond Crystal kosher salt
  • ½ cup sugar
  • ¾ cup all-purpose flour (plain flour)
  • ¾ cup whole milk (¾ cup + 4 tsp to be precise)
  • 1 tsp pure vanilla extract
  • 1 tsp rum extract (I used imitation rum extract and the original recipe uses 2 Tbsp of real rum)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients.
    Cherry Clafoutis Ingredients
  • Preheat oven to 350ºF (180ºC). Lightly butter 9" (23 cm) cake pan and sprinkle it with sugar (I sprinkled just a bit too much).
    Cherry Clafoutis 1
  • Wash cherries and remove the stem and pit.
    Cherry Clafoutis 2-a
  • My son taking this job seriously…
    Cherry Clafoutis 2-b
  • In a stand mixer (or a large mixing bowl), beat the eggs with a pinch of salt.
    Cherry Clafoutis 3
  • Add sugar and mix until it gets fluffy and double its volume.
    Cherry Clafoutis 4
  • Add sifted flour and combine well, but don't over mix.
    Cherry Clafoutis 5
  • Stir in the milk, vanilla, and rum, mix all together gently.
    Cherry Clafoutis 6
  • Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
    Cherry Clafoutis 7
  • Bake at 350ºF (180ºC) 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.
    Cherry Clafoutis 8

Notes

The recipe is slightly adapted from Alterkitchen.

Nutrition

Serving: 1 9-inch cake · Calories: 1631 kcal · Carbohydrates: 300 g · Protein: 41 g · Fat: 34 g · Saturated Fat: 16 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 606 mg · Sodium: 437 mg · Potassium: 1870 mg · Fiber: 15 g · Sugar: 210 g · Vitamin A: 1834 IU · Vitamin C: 41 mg · Calcium: 387 mg · Iron: 9 mg
Author: Namiko Hirasawa Chen
Course: Dessert
Cuisine: Japanese
Keyword: cake, Cherry
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5 from 1 vote (1 rating without comment)
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For the correct taste you should not pit the cherries, this is an American thing!

when cherries are no longer in season do you think I can use can of cherries without the juice…really would like to make that delicious recipe

HI Nami,
I made this 2 days ago with the fresh cherries that I bought from the market. It always reminds me of my trip to Paris when I have the clafoutis. BTW love your photos of Japan.

ooooooooooooooooo
cant wait 2 get cherries 4 these 2 recipes! look so yummy!

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.