All Easy Recipes. Cook all that you can cook. Cherry Cake
(Clafoutis aux Cerises)
 
What You Need:            (To serve 4 to 6)
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  • 1½ cups milk
  • 4 eggs
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 2 to 3 cups fresh black sweet cherries, pitted; or drained, canned, pitted Bing cherries; or frozen sweet cherries, thawed and drained
  • Confectioners' sugar

  • How To Cook:
    1. Preheat the oven to 350°. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then blend again for about 40 seconds. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth.

    2. Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2 inches deep. Pour in the batter. Bake on the middle shelf of the oven for 1½ hours, or until the top is golden brown and firm to the touch. Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.

     
     
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