Cherry Almond Clafoutis

Cherry Almond Clafoutis

This is a classic French recipe for Clafoutis or Clafouti (kla-foo-tee) a simple, baked, custardy, crepe-like dessert made with eggs and cherries. The leftovers serve as an incredibly special breakfast treat the next morning. Or vice versa.

Traditionally the pits are left in the cherries for the almond flavor they add. I opted to take them out for convenience… Instead toasting up sliced almonds to sprinkle over top.

Take advantage of all cherry season has to offer by making this! It’s sinfully easy aside from pitting the cherries. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan where the cherries and almonds are spread over top. It bakes up like a giant puffy pancake and deflates slightly as it cools. The aroma is thoroughly enticing and family members will be sure to ask “is it done yet?” Then sigh in anticipation.

The clafoutis is soft like pudding when warm and reminiscent of custard pie when cold. It straddles the border between sweet and savory. It’s rich, dense, creamy and just plain gorgeous studded with the succulence of fresh, ripe, black cherry gems. My family raved over it and I’m sure yours will too!

Cherry Almond Clafoutis

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Cherry Almond Clafoutis
(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon Kirsch (optional, I omitted)
Pinch Salt
3⁄4 cup All-purpose or King Arthur White Whole Wheat flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread cherries over top then sprinkle with almonds.  Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners’ sugar and a dollop of whip cream if desired.

Print Recipe

Serves 8: 287 calories per serving without the kirsch or confectioners’ sugar
Weight Watchers Points: 6 per serving
Additional Nutritional Information found here

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Cherry Almond Clafoutis


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Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

In honor of Spring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation…but for whatever reason by time June rolls around they don’t taste or look the same to me.

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Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins
(adapted from The Muffin Cookbook)(Makes 12)
16 ounces Strawberries (approximately 1 + 1/3 cups pureed)
1 Egg
1/2 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Non-fat Greek Yogurt
2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour
1 + 1/2 tablespoons Poppy Seeds
2 teaspoons Baking Powder
1/2 teaspoon Salt
For Strawberry Glaze:
1 tablespoon of Strawberry puree
1 tablespoon of Sour Cream or Non-fat Greek Yogurt
Dash of Vanilla
1-2 cups Confectioners’ Sugar
1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
2. Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.
3. In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.
4. In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.
5. Spoon evenly into cups. Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.
6. To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl. Add confectioners’ sugar and whisk. Make the glaze as thick or as thin as you like by adding additional sugar. Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off. Let set 20 minutes and dip tops again.

Strawberry Poppy Seed Muffins

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Sour Cream Spice Cake

Sour Cream Spice Cake
(adapted from Betty Crocker)
2 + 1/4 cup all-purpose Flour
1 + 1/4 cup packed Brown Sugar
3/4 cup Golden Raisins, chopped
1 cup Sour Cream
1/2 cup Walnuts, chopped
1/2 cup Butter or Margarine, softened
1/2 cup Water
2 teaspoons Cinnamon
1 + 1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Cloves
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
2 large eggs
Cinnamon Cream Cheese Frosting (recipe to follow)
1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13×9 inch pan or two 2-inch or 9-inch round pans or one 9×2-inch heart pan.
2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
scraping bowl occasionally. Pour into prepared pan(s).
3. Bake 13×9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting.
Cinnamon Cream Cheese Frosting
1 package Cream Cheese (8 ounces), softened
1/4 cup butter, softened
1 teaspoon Vanilla
1 teaspoon Cinnamon
2 to 3 teaspoons Milk
4 cups Confectioners’ Sugar
1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.
2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.
3. Frost cake and store in refrigerator or in a cool place.

Sour Cream Spice Cake

Sour Cream Spice Cake

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