Cherry Clafoutis (Easy One-Pan Cherry Cake)
An easy cherry cake that is a simple country-style dessert. Get your butter and eggs out of the fridge ahead of time. For best results, weigh flour on a kitchen scale for accuracy.
Servings: 8
Calories: 256kcal
Equipment
- Kitchen gloves optional
Ingredients
Cherry Cake
- Non-stick spray or use the butter wrapper
- 35-40 large fresh sweet cherries 12 ounces before pitting
- 1 cup gluten-free flour blend 4.6 ounces
- 1 teaspoon baking powder aluminum-free
- 1 pinch sea salt
- 4 ounces unsalted dairy butter at room temperature, sub plant butter
- ¾ cup cane sugar or monk fruit blend 6 ounces
- 2 large eggs
- 1 teaspoon almond extract or sub vanilla extract
- 2-3 teaspoons sugar optional for top before baking
- 2 tablespoons heavy cream optional
Optional toppings
- vanilla ice cream
- lightly sweetened whipped cream
Instructions
Pre-heat Oven, Prepare Pan
- Position oven rack in the center and pre-heat oven to 350 degrees. Prepare your pan. Spray or butter the bottom of the springform pan and line the bottom with a parchment circle.
Pit the Cherries
- Wash, stem and pit the cherries with a cherry pitter tool or a paring knife. Cut the cherries in half, top to bottom.
Blend dry ingredients
- Sift the flour, baking powder, and salt into a medium bowl. Give them a quick whisk to evenly combine and aerate the mixture.
Cream the butter and sugar
- In a medium bowl, cream the butter and sugar together until light and fluffy with a hand-held electric mixer. Add the eggs and beat until incorporated and the batter is smooth, then add in the almond extract and heavy cream if using. Add in the flour blend. Beat on low speed, increasing speed as batter stiffens, until smooth. Batter will be thick.
Bake the Cake
- Scrape batter into the pan and smooth to the edges with a flexible spatula or mini off-set spatula. Starting at the outer edge, place the cherries cut side down on top of the batter completely covering the top. Sprinkle the top with the 2-3 teaspoons of extra sugar if desired. Bake cake until golden on top, 45-55 minutes or until a cake tester, toothpick or paring knife inserted in the center comes out clean, and top is lightly golden.
Cool Cake and Serve
- Remove cake from the oven and allow to cool 10 minutes. Run a thin paring knife around the inside of the pan edge to free the cake. Pop the spring and remove the sides of the pan. Serve warm or at room temperature, topped with ice cream, whipped cream, or powdered sugar. Cake keeps 2 days well wrapped on the counter or up to 4 days in the refrigerator.
Notes
Kitchen gloves - to prevent your hands from getting stained from the cherries, a handy tool for every kitchen.
The clafoutis can be made a day ahead - Cool completely, return the cake to the pan if removed, and cover the pan tightly with plastic film.
Baker’s Tip: If using a monk fruit and allulose blend, check the cake 5–10 minutes early, as it may brown more quickly than with regular sugar. You can also reduce the oven temperature to 325°F if your cake browns too fast.
For a richer texture – Add 2 tablespoons of heavy cream to the batter. It adds a little extra richness and tenderness (optional).
Nutrition
Calories: 256kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 64mg | Potassium: 94mg | Fiber: 2g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg