August 1st, 2007
This dessert is just yummy. I will use whatever cherries are best at the time, but my favorites are the dark red bing cherries, and of course, the yellow raniers. The cake gets so moist from the fruits juices, and lets off a heavenly cinnamon, lemon scent when baking. Another perk is that it is easy to make, and can be served hot out of the oven, or baked the day before and wrapped in plastic overnight. Believe me, it is great either way.
-6 Tablespoons sugar
-3 cups pitted cherries
-1-1/3 cups whole milk
-2/3 cup flour
-2 tsp lemon zest
-2 tsp vanilla
-1/2 tsp cinnamon
-Pinch of salt
-2 Tbs powdered sugar
-butter for the pan
1) Preheat the oven to 350 degrees.
2) Generously butter a 10″ glass pie plate, and sprinkle the bottom of the buttered pan with 1 Tbs of sugar.
3) Spread the cherries over the bottom of the pie plate. Sprinkle another 2 Tbs of sugar over the top of the cherries.
4) In a blender, combine the remaining 3 Tbs of sugar, the eggs, milk, flour, lemon zest, cinnamon, vanilla and salt. Blend until very smooth. Pour the batter over the cherries.
5) Bake the clafouti for 50-60 minutes, or until firm and pale golden brown. If you are baking in a convection oven, watch the cake more carefully. Remove from the oven and let cool at least 5 minutes before slicing.
6) I like to dust it with powdered sugar before serving it with whipped cream or vanilla ice cream.