- Skill Level: BASIC
- Cook Time : 30 min.
- Ready In : 50 min.
Cherry Clafoutis is a Limousin’s cake, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning “to fill.” See the recipe.
- 1 tbsp unsalted butter, softened
- 1 1⁄4 cups milk
- 6 tbsp sugar
- 2 tbsp kirsch
- 1 tbsp vanilla extract
- 6 eggs
- Kosher salt, to taste
- 3⁄4 cup flour
- 3 cups black cherries, pitted or unpitted
- Confectioners' sugar, for dusting
Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender.
Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute. Pour batter into buttered skillet, then distribute cherries evenly over top.
Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.