|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple and delicious baked cherry custard cake recipe is made with dark, sweet cherries. They are baked in a creamy, eggy batter that produces a comforting dessert everyone will love.
This is a simple, rustic cake, inspired by the famous French dessert known as clafouti. It's easy to make and if you use frozen pitted cherries, it gets even simpler.
- 1 tablespoon butter (softened to grease the baking dish)
- 12 ounces fresh dark cherries (rinsed, patted dry, and pitted)
- 1/2 cup flour (all-purpose)
- 2/3 cup sugar
- 1 1/4 cups milk
- 3 large eggs (room-temperature)
- 2 teaspoons vanilla
- Pinch salt
Heat the oven to 350 F, butter a 2-quart baking dish, and set aside.
Pour the cherries into the prepared dish and set aside.
In a small bowl, whisk together flour, sugar, milk, eggs, vanilla, and salt to form a light, thin batter.
Pour the batter over the cherries, place in the heated oven, and bake 45 minutes, or until the cake is browned and puffed around the edges and the center is set.
For best flavor, allow the cake to cool a bit so it won't burn the mouth, but is still quite warm. (Leftovers can be rewarmed in a microwave oven before serving.)
- Instead of using dark, sweet cherries, try using tart pie cherries and increasing the sugar to 1 cup.
- Try using other fruits including plums, peaches, pears, blueberries, blackberries, or raspberries. Or a combination of fruits as in this peach and blackberry clafoutis recipe.
- Before baking, sprinkle the top of the batter with a streusel topping.
- After baking and once the custard has cooled to warm, dust it with confectioners' sugar.
What Is a Clafouti?
A clafouti (also spelled clafoutis) is a country-style dessert that originated in the Limousin region of South-Central France. It is a rustic, simple way to use seasonal fresh fruits and was originally made with unpitted dark tart cherries. In the States, Bing cherries, which are dark and sweet, are often used to make this dish and they are pitted.
Its name comes from the French word clafir, which means to "fill up," referring to the act of filling a baking dish with the fruit. Some French cooks add a little liqueur to the egg batter that is poured over the fruit.
While not traditional and purists would disapprove, these days, clafouti are made savory by eliminating the fruit and using bacon, cheese, and other ingredients.