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Cherry Clafoutis

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A clafoutis is a very traditional French cake. It is usually made with cherries, but you can also use other kinds of pitted fruit (e.g., plums, apricots). This cake has a flan-like texture so don’t be surprised when you first make it, and it isn’t like most cakes. I also like to leave the pits in the cherries as they add a nice flavour as the cherries bake. Just be sure to warn your guests that there are pits in the dessert!

  • Makes

    1 (11-inch) oval cake

  • Total Time

    45 minutes

Ingredients

  • butter for greasing pan
  • demerara sugar for dusting pan, plus more for garnish
  • 2 heaping cups cherries, stems removed
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 3 large eggs
  • 2 tbsp unsalted butter, melted
  • 1/3 cup heavy cream
  • 1 cup milk
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • Demerara sugar for garnish

Directions

  1. Preheat the oven to 350F. Butter an 11-inch oval oven-proof baking dish and sprinkle with Demerara sugar, tapping out any excess. Scatter the cherries all over the bottom of your prepared dish and set side.
  2. In a medium bowl, whisk together the flour, sugar and salt. In another bowl, mix together the eggs, butter, cream, milk, vanilla and lemon zest. Whisk your dry ingredients into your wet ingredients until just combined. Pour the batter over the cherries and bake in the preheated oven for 30-35 minutes, or until it is puffed and slightly golden on top. Remove from the oven and cool for about 5 minutes. Sprinkle some more Demerara sugar on top and serve while still warm. The cake tends to fall slightly as it cools.
  3. Spoon the cake out of the pan to serve.

Cook’s Note: Many think Demerara sugar is another kind of brown sugar, but that is not the case. Most brown sugar you find today is refined white sugar with a bit of molasses added back into it. Demerara sugar is the result of the crystallization that occurs when processing cane juice into sugar crystals. The large crystals and caramel-like flavour make it an interesting option when baking desserts.

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