|Softened butter||50 Milliliter (0.25 Cup)|
|Brown sugar||125 Milliliter (0.5 Cup)|
|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.