Cherry Clafoutis

Cherry Clafoutis on white wood in white Staub cast iron
Photography by Stephen DeVries

Years ago, when this Cherry Clafoutis recipe was first made, the cherry pits were left in the dish, giving an almond-like flavor when baked. For our variation, we replaced the pits with almond extract.

5.0 from 2 reviews
Cherry Clafoutis
Makes 6 to 8 servings
  • 1½ cups (360 grams) heavy whipping cream
  • ½ cup (63 grams) all-purpose flour
  • ⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ¾ teaspoon (2.25 grams) kosher salt
  • 3 large eggs (150 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 3 cups (339 grams) pitted fresh cherries
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°F (180°C). Lightly spray a 7-cup baking dish with cooking spray.
  2. In a large bowl, whisk together cream, flour, ⅓ cup (67 grams) granulated sugar, salt, eggs, and extracts. Let stand for 10 minutes.
  3. Pour batter to a depth of ¼ inch into prepared pan (set aside remaining batter), and bake for 10 minutes.
  4. In a medium bowl, toss together cherries and remaining 2 tablespoons (24 grams) granulated sugar. Place cherries on top of baked custard. Stir remaining batter, and pour over cherries. (You don’t want to whisk the batter, because this forms bubbles on top of the custard when baking.)
  5. Bake until soft and set in center, about 30 minutes. Let cool for 20 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or cold.



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  1. Hi, thanks for this great recipe. I made it this morning for my co-workers, they love it. So delicious and so easy !
    This is one of my favorite recipes and I’ll be making it again before the end of cherry season.
    The only thing I add is some lemon zest.

  2. Try as I might, this will not let me print out any of the recipes,
    I hope they are all in the latest edition of Bake from Scratch.

    • Hi Kathryn, we’re sorry to hear you’re having problems printing our recipes! You can try opening our recipes on another browser and printing from them, or instead of using the “print recipe” button on the recipe, try printing the whole web page. We hope this helps!


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