You need powdered sugar to make this a bit more presentable. It was 98 degrees in the kitchen and the clafoutis was cold, so I had to keep mounding on the sugar to get the top photo.
Pudding or cake. I guess if we have to choose it’s more towards pudding – and the absence of baking power tips the balance. So easy. Since I kept the classic pits still in approach, it was easy as pudding!
- 2½ cups sour cherries
- 3 eggs
- 1 cup milk, at room temperature
- 2 tablespoons melted butter, cooled to room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ teaspoon fine sea salt
- ½ cup sugar
- ¾ cup flour
- Confectioner's sugar for topping
- Preheat oven to 425 degrees F. Butter a shallow 9 or 10-inch cake or quiche pan. For individual servings, use 4-inch baking dishes.
- Scatter the cherries in the bottom of the pan.
- Place the eggs, milk, butter, vanilla and almond extracts, salt, and sugar in a medium mixing bowl. Beat with a handheld electric mixer or whisk until thoroughly combined. Add the flour and mix until smooth.
- Pour over the cherries. Place on a parchment-lined baking sheet and bake for 20 minutes, 15 minutes for small baking dishes. Lower the oven temperature to 350 degrees F and bake an additional 20 minutes, 15 minutes for small dishes.
- Check for doneness by inserting the tip of a knife into the center. It should come out clean (no streaky raw batter).
One more week at the farmer’s market for sour cherries. I really want to make some cherry cordial.