Homemade Cherry Clafoutis (pronounced kla-foo-TEE) is an ethereal French dessert with a custardy, flan-like texture that will make you look like a hero in the kitchen! With a delicate, light cake batter — it’s almost like a crepe batter — that lets the flavor of fresh cherries shine, this clafoutis recipe is one of our favorite low effort desserts that can be enjoyed both at the end of a meal or alongside a delicious brunch spread. C’est délicieux!
We like to use fresh cherries, but frozen is okay too. In fact, if cherries are out of season, you can sub in almost any other type of fruit easily! It’s an extremely versatile dish. Serve with a dusting of powdered sugar or even a little homemade whipped cream. For a less sweet flavor, serve with a dollop of creme fraiche or sour cream. This recipe is too delicious not to share!
Love cherries as much as we do? Be sure to try this Chocolate Cherry Dump Cake next, or check out all our easy dessert recipes.
Ingredient Notes
- Fresh cherries: You’ll need about 2 cups cherries, pits removed. You can use frozen cherries if you prefer.
- Granulated sugar: To sweeten the fruit.
- Whole milk: We recommend whole milk, not skim, to keep the texture creamy.
- Crème fraîche: This gives the clafoutis a slightly tangy taste.
- Eggs: To add structure to the dessert.
- Kosher salt: To season everything.
- Almond extract and pure vanilla extract: The vanilla extract adds a lovely sweetness, but the almond flavor adds a nutty taste that perfectly complements the sweet cherries.
- All-purpose flour: This gives the cake it’s body and structure.
- Confectioner’s sugar: Dusted on top of the slightly cooled cake before serving for a little added sweetness.
Bake the cherry clafoutis in a cast-iron skillet, a 9-inch cake pan or a 2-quart gratin dish. We love to serve this easy dessert recipe with a dollop of creme fraiche, but if you prefer it a little sweeter, homemade whipped cream is always delicious!
How To Make Cherry Clafoutis
Traditionally, French clafoutis is made with cherries that contain pits. You’re welcome to leave them in, but I dislike having to ask guests to remove them as they eat. We use this cherry pitter which works great, but you can only work on 1 cherry at a time. If I were to buy a new gadget, I’d recommend something like this where you can pit multiple cherries at once. Once your cherries are ready to go, it’s really easy to make this cake.
- Prepare the baking dish. Preheat an oven to 350F. Butter and flour a skillet, baking dish, or cake pan. Add the pitted cherries.
- Make the cake batter. In a large bowl, whisk together sugar, milk, creme fraiche, eggs, Kosher salt, and 1 teaspoon almond extract along with 1 teaspoon vanilla extract. Once well mixed, add the flour, then whisk until juts combined and smooth.
- Bake! Pour the batter over the cherries, then transfer to the oven and bake for 35-40 minutes, or until the cherry clafoutis has puffed up and is a light golden brown.
- Cool, then serve. Allow the cherry cake to cool for about 10-15 minutes, then dust with powdered sugar. If you like a less sweet dessert, serve with a dollop of creme fraiche or sour cream.
FAQs
This dessert is best served within 1 hour of baking to enjoy the custardy texture,
You can, but fresh cherries work best for this recipe. If you decide to use frozen fruit, just be sure to thaw completely before using, then drain off any liquid (otherwise you risk altering the custard texture of the dessert).
Absolutely! If cherries are out of season or you simply prefer another fruit, consider using peaches, apricots, strawberries, apples, plums, blackberries, raspberries, blueberries, or pears.
The top of the cake should be a light golden brown and a toothpick inserted into the center of the clafoutis should come out clean.
Yes, but if you do this, you’ll need to let the batter rest for 30 minutes to allow the flour time to relax. Otherwise the cake will be rubbery instead of custardy. To cutback on prep time, we prefer to whisk by hand.
Expert Tips
- Use whole milk, not skim milk, as this will affect the texture of the cake.
- Be sure to dust the baking dish or skillet with butter and flour to prevent it from sticking.
- Allow the clafoutis to cool for about 10-15 minutes to let the cake set, then serve warm. It’s also delicious cold, but it will firm up the longer it sits.
- Do not overmix the batter. Whisk just until the flour is incorporated and smooth, otherwise the cake will be tough.
- Be sure to add the fruit to the bottom of the dish, then pour the batter on top. Not the other way around.
Make-Ahead, Leftovers, & Storage
Bullet points to highlight how best to make ahead and store leftovers. When applicable, we include information about freezing (either pre-cooked or after cooking), as well.
- To make-ahead: You can mix the batter 1 day in advance, then store in an airtight container in the fridge. When ready, assemble with the cherries in a baking dish and bake fresh.
- Leftovers and storage: This cherry dessert will keep at room temperature for up to 2 days, or in a refrigerator for up to 4 days. Reheat gently in a preheated oven or microwave. However, we strongly recommend enjoying this dessert on the first day to take advantage of that glorious custard-like texture!
Substitutions and Variations
- Love crunch? Add a few tablespoons of slivered or sliced almonds to the baking dish along with fresh cherries. Alternatively, you can top the cooked clafoutis with almonds, if preferred.
- Are cherries out of season? Consider using peaches, apples, apricots, strawberries, plums, blackberries, raspberries, blueberries, or pears instead.
- Want a stronger cherry flavor? Add 1 tablespoon of Kirsch (a cherry liqueur) to the batter.
I’d like to take this opportunity to send along my praise and appreciation to France for gifting us with such a beautiful dessert. Clafoutis is totally and completely irresistible. Cherry lovers, you’ve been warned! You’ll be begging for this on repeat.
If you make this Cherry Clafoutis recipe, please let us know by leaving a review and rating below!
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Cherry Clafoutis (Creamy & Custardy!)
Equipment
Ingredients
- 2-2½ cups fresh cherries pitted
- ½ cup granulated sugar
- ⅔ cup whole milk
- ⅓ cup crème fraîche or sour cream, plus more for serving (optional)
- 3 large eggs
- Pinch of Kosher salt
- 1 tsp pure almond extract
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
- Confectioner's sugar for serving
Instructions
- Prepare the pan. Preheat an oven to 350F. Butter and flour the baking dish, then place pitted cherries inside.
- Make the batter. In a large mixing bowl, whisk together ½ cup sugar, ⅔ cup whole milk, ⅓ cup crème fraîche, 3 large eggs, 1 generous pinch of Kosher salt, 1 tsp almond extract, and 1 tsp vanilla extract. Add ½ cup flour, then whisk just until smooth.
- Pour the batter on top of the pitted cherries. Bake until the clafoutis is puffed up and a light golden brown, 35-40 minutes. Cool for at least 10-15 minutes before dusting with confectioner’s sugar. Serve immediately! If you like a less sweet, tangier dessert, serve the cherry clafoutis with a dollop of creme fraiche (or sour cream).
Notes
- Clafoutis is best enjoyed within 1 hour of baking to enjoy the custardy texture.
- For a sweeter way to serve (possibly for brunch), top with yogurt and additional fruit. If you prefer clafoutis less sweet, serve with a dollop of crème fraîche or sour cream.
Nutrition
Photography by: Cambrea of Cambrea Bakes
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