The weather in the 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 the 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 university. 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 visited the orchard and picked fresh cherries, I baked this dessert using them. Her instructions were very easy, and I followed her recipe pretty much except for the amount of vanilla and rum and the baking time (my oven seems weaker than hers).
Our entire family loved it very much! However, I wasn’t happy with the 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!
Similar Recipes:
Cherry Clafoutis
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)
- ⅛ 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)
Instructions
- Gather all the 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).
- Wash cherries and remove the stem and pit.
- My son taking this job seriously…
- In a stand mixer (or a large mixing bowl), beat the eggs with a pinch of salt.
- Add sugar and mix until it gets fluffy and double its volume.
- Add sifted flour and combine well, but don't over mix.
- Stir in the milk, vanilla, and rum, mix all together gently.
- Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
- 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.
Notes
Nutrition
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