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Prep time
10 minutes
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Cook time
40 minutes
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Serves
8-10
Author Notes
The OG dump cake. If you don't have a blender, you can use a hand mixer or even a whisk. Either way, you can go from having no cake to having cake in no time with ridiculously easy clafoutis. Feel free to omit the whiskey and replace it with an equal amount of milk. Notes of cherry, caramel, whisky, almonds, and vanilla. Textures of soft cake, juicy fruit, and crunchy nuts.
—Finchly
Ingredients
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3 cups
cherries, pitted, fresh or frozen
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3
large eggs
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2/3 cup
whole milk
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1/3 cup
whiskey
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2 tablespoons
butter, melted
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1 tablespoon
vanilla extract
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1/2 teaspoon
almond extract
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1 teaspoon
salt
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2/3 cup
granulated sugar
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1/2 cup
all-purpose flour
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1/4 cup
rye flour
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Toasted almonds, for garnish
Directions
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Preheat your oven to 450 degrees Fahrenheit. Lightly grease a 9-inch cake pan that's at least 2 inches deep.
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Arrange the cherries evenly on the bottom of the prepared cake pan.
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In a blender, combine all the batter ingredients and blend for about a minute so that the batter is well-mixed and smooth.
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Slowly pour the batter over the cherries. The batter should evenly disperse itself, but I feel the need to add a disclaimer just in case- make sure the batter is evenly spread over the cherries.
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If you don't have an oven rack near the bottom of the oven, move a rack to the lower ring. Bake the clafoutis for 20 minutes on the lower rack.
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After 20 minutes at 450, drop the temperature to 350 degrees Fahrenheit and bake for 20 minutes. The top should be golden brown, and a knife should come out clean if you test the cake.
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Remove the clafoutis from the oven and let cool on the counter. Garnish with toasted almonds and powdered sugar, if you like.
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