Cherry Clafouti

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quick-n-easy
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Yield: 8 servings.

Recipe photo

This French dessert is traditionally made with fresh cherries. But if you're feeling adventurous, try it with fresh berries, pitted Italian prune plums, or sliced peaches, apples, or pears.

Cherry Clafouti

star rating (20) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 servings.
Published: 06/08/2010

Ingredients

Directions

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1) Preheat the oven to 450°F. Lightly grease a 9" round cake pan that's at least 2" deep. If your 9" round pan isn't at least 2" deep, use an 8" square pan (at least 2" deep).

2) Pit the cherries, and put them into the pan; they should form a single layer that pretty much covers the bottom of the pan.

3) In a blender or food processor, blend the remaining ingredients till smooth and frothy. If you're using a mixer, beat the liquid ingredients, then add the sugar and flour, quickly whisking to combine.

4) Pour the batter over the cherries in the pan.

5) Bake the clafouti on a lower-middle rack of your oven for 20 minutes.

6) Reduce the oven heat to 350°F, and bake for an additional 20 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out mostly clean.

7) Remove from the oven, and wait 10 minutes before cutting and serving.

8) Garnish with toasted almonds, if desired.

Yield: 8 servings.

Reviews

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  • star rating 08/17/2014
  • bethok from KAF Community
  • I had the same trouble as a few other reviewers; the edges/tops of my crust were very deeply browned and on the verge of burning by the time the first 20 minutes were up. I also thought that the center could have used a longer cooking time, but was wary of keeping it in the oven any longer since the edges were so brown already. The end product tasted okay, but was not presentable. If I make it again, I'll try adjusting the starting temperature to 400-425 or so.
    I'm sorry to hear this recipe didn't work the way you had hoped. Please feel free to call the Baker's Hotline at 855-371-2253 to help you troubleshoot this or any recipe. Barb@KAF
  • star rating 07/08/2013
  • Liane from Arlington, MA
  • So easy, and delicious!!! A summertime favorite with any kind of fresh fruit we have on hand!
  • star rating 08/23/2012
  • from
  • We loved it! I made this at the last minute for a dinner guest and it was fantastic. I used 1% milk, and otherwise followed the recipe. My guest reviewed the recipe and was impressed with how delicious this was with so little flour and butter. This is really a relatively healthy desert, with a high Fruit:Flour/butter/sugar ratio. Next time I?ll try cutting the flour with whole wheat and changing the fruit to prune plums.
  • star rating 09/02/2011
  • cynthia20932 from KAF Community
  • Even though I forgot to add the eggs until the end, it came out beautifully and was really good. I had no trouble with the cooking temperatures and times, although I took it out a little earlier. I've always wanted to try this traditional French dessert, and now it's one of my favorite recipes.
  • star rating 07/27/2011
  • annseams from KAF Community
  • Delightful. I had exactly 1 lb. of big black cherries that needed to be used. They covered the bottom of my 8 1/2" x 2 1/2" round pan perfectly. I had no problems with it going over. It did get a bit dark on the top in the first 20 minutes at 450° so I turned off the oven for the final 10 minutes. I served it with small scoops of vanilla ice cream. YUM! It's a keeper.
  • star rating 07/12/2011
  • blackdoggiesmamma from KAF Community
  • This is a lovely clafouti recipe. I got hooked on clafouti while I spent a year living in Paris. I wanted to mention after reading another review, this cake should taste in fact taste "eggy". If it does not, it is not clafouti. It should be reminisent of a good crepe as the batter is very similar, very different preparation. I love the sproingy, custardy, lightly sweet flavor and unique texture of clafouti. Unique and lovely. Thanks and keep up the good work.
  • star rating 08/06/2010
  • awalper from KAF Community
  • I just made this recipe and was disappointed. It looked simple enough and sounded yummy; just what I needed to round out company dinner tonight. However, following the recipe baking times and temperatures got me into trouble. Before the first 20 minutes was up it smelling like it was over baking (at about 18 minutes). Upon checking, it sure 'nuff was overdone. The top was very browned (though not burned yet), and it was fully set. I tested the temperature with an instant read and it was 190 degrees in the center. Another 20 minutes, even at a lower temperature, would have burned it to a crisp. And, yes, my oven thermostat is functioning correctly. Ann from Tennessee
  • star rating 08/06/2010
  • Jan from Raleigh, NC
  • I made this according to the recipe with fresh cherries. I found it way too dense and "eggy" tasting. I know what really good egg custard should taste like - my grandmother was an expert with it. This is not it. If you beat the egg whites separately, it might lighten it up some, but it was more like a cherry omelet than a dessert. We ended up picking the cherries off of the top and throwing out the rest of it.
    Sorry to hear the recipe was not to your liking. MJR @ KAF
  • star rating 08/03/2010
  • swimchick15 from KAF Community
  • Delightful dessert to prepare, serve and devour!!!!! A simple and elegant fruit dessert...has a european flair which is understated and subtle...beautiful to just look at but once you take a bite the looking is over. A quick dessert to make with little clean up needed as the utensils to needed make this is at a minimum. Enjoy...we did!!!!!
  • star rating 07/29/2010
  • Ruth from Lake Jackson, TX
  • I made this with the cherries for my husband. We loved it. I made a double batch using raspberries, black berries, and strawberries for my 2 places of work. The lady from France wanted my recipe because it was the best she has had in the United States!! Way to go.
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