A Classic French Dessert with 10 Minutes of Prep!
There are few desserts that feel as effortlessly elegant as a homemade cherry clafoutis (pronounced kla-foo-TEE). Fresh sweet cherries are tucked into a silky vanilla-scented custard, then baked until puffed and lightly golden around the edges. The result is an ethereal French dessert that falls somewhere between a delicate pancake, a rich baked custard, and the most charming fruit dessert imaginable. The batter comes together in minutes in a blender, making this the kind of dessert that’s equally appropriate for a casual summer dinner party or when hosting Sunday brunch at home. C’est délicieux!
Serve with a dusting of powdered sugar or even a little homemade whipped cream. For a less sweet flavor, enjoy with a dollop of creme fraiche or sour cream. This recipe is too delicious not to share!
The beauty of clafoutis lies in its simplicity. Unlike layer cakes or elaborate pastries, it celebrates peak-season fruit with very little effort. Traditionally, whole cherries are used (the pits release a subtle almond flavor during baking), but I strongly prefer pitted fresh sweet cherries—frozen is also ok. As far as cherry varieties, bing cherries are my go-to.
How To Make Cherry Clafoutis
Removing the pits is the most time consuming part of making a cherry clafoutis recipe. Once that’s done, the cake comes together easily.
If you make the clafoutis batter in a blender, be sure 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, I often whisk by hand.
How to know when it’s done: The top of the cake should be a light golden brown while the center should have a slight wobble, though a toothpick inserted into the center should come out clean.
Allow the cherry cake to cool for about 10-15 minutes before dusting with powdered sugar.
A note on using frozen cherries: If using frozen fruit, thaw completely, then drain off any liquid (otherwise you risk altering the custard texture of the dessert).
Try Different Stone Fruit
When fresh summer cherries aren’t available, substitute sliced peaches, nectarines, apricots, or plums.
Subtle Variations I’ve Tested
If you haven’t noticed, I cook a lot of French bistro-inspired recipes around here. 💁🏻♀️ I recently added sliced almonds on top before baking (swoon!), but I’ve also played around with intensifying the cherry flavor by adding one tablespoon of Kirsch (a cherry liqueur) to the batter, which is lovely.
If you make this recipe, I’d love to hear how it turned out! Leave a star rating and review below. I hope you enjoy it as much as my family!
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Creamy Cherry Clafoutis with Crisp Edges (Custardy French Cake)
Video
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 350°F / 175°C. 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
- Serving: Clafoutis is best within 1 hour of baking. For a sweeter option, top with yogurt and fruit; for less sweet, serve with crème fraîche or sour cream.
- Make-ahead: Clafoutis can be baked up to 8 hours in advance, though my personal preference is to enjoy it within 1 hour of baking. Store leftovers in a fridge for up to 3 days.
- Reheating: Warm slices in a 300°F oven for 5-10 minutes or enjoy chilled straight from the refrigerator. I don’t recommend freezing.
Nutrition
Photography by: Cambrea of Cambrea Bakes
Made this using sour cream and it was delicious!
Love that custardy texture! So glad you enjoyed.