Cherry Buttermilk Calfouti

By • July 20, 2014 0 Comments

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Cherry Buttermilk Calfouti

Author Notes: It's got buttermilk in it. The end.theicp


Serves 8-10

  • 2 c. Cherries, stems removed
  • 1/3 c. Flour
  • 1 t. Baking powder
  • 1/4 c. Sugar
  • 3 Eggs
  • 1 Egg yolk {Omit if you prefer your calfouti less custard-y and more cake-y.}
  • 1 T. Butter, room temperature
  • 1 c. Buttermilk
  • 1 t. Vanilla
  • 1/4 c. Powdered sugar
  • Butter for greasing the pie dish
  1. Preheat the oven to 350.
  2. Using the blade of a large chef knife, apply enough pressure using the palm of your hand to pop out the pits from the cherries. Once all the cherries have been pitted, line them on the bottom of a buttered pie dish.
  3. Whisk the flour and eggs together first, then whisk in the butter, followed by the sugar and baking powder. Whisk together the buttermilk and vanilla, and then pour the buttermilk mixture into the batter until smooth.
  4. Pour the batter over the cherries, and then place in the oven for 50 minutes or until the top is golden brown. Dust with powdered sugar and serve immediately. Store any leftovers and eat the next morning for breakfast.

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