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Cherry Clafoutis

  Softened butter 50 Milliliter (0.25 Cup)
  Brown sugar 125 Milliliter (0.5 Cup)
  Eggs 3
  All purpose flour 125 Milliliter (0.5 Cup)
  Baking powder 1 Teaspoon (5 Milliliter)
  Strong black coffee 50 Milliliter (0.25 Cup)
  Rum 30 Milliliter (2 Tablespoon)
  Light cream 250 Milliliter (1 Cup)
  Canned pitted bing cherries 14 Ounce, well drained (1 Can, 398 Milliliter)
  Granulated sugar 15 Milliliter (1 Tablespoon)
  Whipped cream 1⁄4 Cup (4 tbs)

Preheat oven to 350°F (180°C).
Butter 10 inch (25 cm) glass pie plate.
Place butter and brown sugar in bowl; using spatula cream together.
Add first egg and beat well with electric beater.
Sift flour and baking powder together.
Add second egg and 2 tbsp (30 ml) of flour to bowl; beat well with electric beater.
Add last egg and rest of flour; beat again.
Pour in coffee and rum; beat well.
Pour in cream, beat and add cherries.
Pour batter into prepared pie plate; bake 45-50 minutes or until toothpick inserted comes out clean.
About 5 minutes before clafoutis is cooked, sprinkle with a bit of granulated sugar and resume cooking.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2940 Calories from Fat 1366

% Daily Value*

Total Fat 155 g238%

Saturated Fat 92.3 g461.5%

Trans Fat 0 g

Cholesterol 1102.3 mg367.4%

Sodium 726.4 mg30.3%

Total Carbohydrates 344 g114.6%

Dietary Fiber 12.5 g50.1%

Sugars 213.2 g

Protein 41 g81.1%

Vitamin A 109.1% Vitamin C 26.3%

Calcium 72.4% Iron 59%

*Based on a 2000 Calorie diet

Cherry Clafoutis Recipe