Servings
Font
Back
5.0 from 6 votes

Bing Cherry Clafouti with Sweet Almond Cream

Bing Cherry Clafouti with Sweet Almond Cream is a French dessert recipe made with fresh cherries. And, with almond-flavored homemade whipped cream on top, you don't want to skip treating yourself to this rustic dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 -10 servings
Calories: 270 kcal
Course: Dessert
Cuisine: French

Ingredients

  • FOR THE CHERRY CLAFOUTI:
  • 2 T. unsalted butter at room temperature, divided
  • ¼ c. plus 2 T. sugar divided
  • 3 c. fresh pitted sweet Bing cherries* about 1 lb. large unpitted cherries
  • ½ c. all-purpose flour
  • pinch of kosher salt
  • 3 large eggs
  • ¼ c. plain or vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange zest
  • 1 c. milk
  • FOR THE SWEET ALMOND CREAM:
  • 1 c. heavy whipping cream
  • ¼ c. powdered sugar
  • 1 tsp. almond extract

Instructions

    Cup of Yum
  1. Preheat the oven to 375°. Butter a 10″ pie pan with 1 tablespoon of the butter and sprinkle it with 1 tablespoon of the sugar. Put the cherries in the pan, arranging them in a single layer.
  2. Sift the 1/4 cup of sugar, flour, and salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth. Then whisk in the milk. Pour this egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries. Dot the surface with the remaining tablespoon of butter, and then sprinkle with the remaining tablespoon of sugar. Bake until puffy and golden brown, about 40 to 45 minutes. Let rest for 20 to 30 minutes before serving.
  3. Prepare your sweet almond cream by whipping it to a softly firm consistency. Add the powdered sugar and almond extract and whip for a few more seconds to combine.
  4. This clafouti really is best served warm and fresh, on the day it’s made. After the clafouti has had a chance to cool a bit, cut into pie-shaped wedges and add a dollop of soft and sweet almond cream to each slice.

Notes

  • *Note: This really does look and taste best the day it’s made. It isn’t a dessert to make the day prior to serving to guests. The fresher, the better!
  • *Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.
  • *Note: The recipe author uses frozen pitted sweet cherries, thawed and drained. She says they will collapse to about 1-1/2 cups as they thaw.
  • adapted from Canning For a New Generation by Liana Krissoff – one of my latest favorite cookbooks!

Nutrition Information

Serving 1 Calories 270kcal (14%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 114mg (38%) Sodium 73mg (3%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 8-10 servings

Amount Per Serving

Calories 270

% Daily Value*

Serving 1
Calories 270kcal 14%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 114mg 38%
Sodium 73mg 3%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.