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Cherry Clafoutis

American.Kitchen's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Interest: 
Everyday

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