Creamy Cherry Clafoutis with Crisp Edges (Custardy French Cake)
With juicy summer cherries and a delicate vanilla custard, this cherry clafoutis is the kind of dessert that feels effortlessly elegant. The batter comes together in minutes, then bakes into a lightly sweet, custardy cake that's dotted with bursts of fruit in every bite. It's simple, seasonal, and exactly what I want to make when cherries are at their peak.
Pin Recipe
Servings: 8 servings
Calories: 162kcal
Video
Equipment
2-quart gratin dish or a 9-inch cake pan or large cast iron skillet
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
Calories: 162kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 45mg | Potassium: 162mg | Fiber: 1g | Sugar: 19g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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