Cherry Clafoutis
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Recipe from Sharon Hunt (originally published in Edible Vancouver Summer 2013 Issue)
  • ½ cup (120mL) all-purpose flour
  • pinch of salt
  • 2 large eggs
  • ½ cup (120mL) white granulated sugar
  • ½ cup (120mL) buttermilk
  • ½ cup (120mL) 10% cream
  • ¼ cup (60mL) orange juice
  • 2 tsp (10mL) almond extract
  • 2 cups (450g) cherries, pitted (fresh work best, but thawed and drained frozen cherries work well, too)
  • ½ cup (120mL) white granulated sugar
  • powdered sugar
  1. Preheat the oven to 350ºF. Sift the salt and flour together in a small bowl.
  2. In a medium-size bowl, whisk the eggs until frothy. Add the sugar, and whisk until combined, then add the buttermilk, cream, orange juice, and almond extract; whisk until smooth.
  3. Add the dry ingredients, and blend well.
  4. Pour half the batter into a greased baking dish (about an 8-cup capacity), and place in the oven. When the batter has started to set around the sides of the pan (about 10 minutes), remove from the oven.
  5. Sprinkle the cherries and then the additional ½ cup of sugar over the batter. Add the rest of the batter, and return the dish to the oven.
  6. Bake for about 45 minutes (or until the clafoutis has puffed up, is golden, and a knife inserted in the centre comes out clean).
  7. Sprinkle with powdered sugar, and serve warm.
Recipe by The Bounty Hunter at