French Deep Dish Cherry Cake (bob Stein)
Clafoutis aux Cerises
1 1/2 c milk 4 eggs 1/2 c flour 1/4 c sugar 2 tsp vanilla 2 to 3 c
fresh black sweet cherries, pitted, OR drained, canned, pitted Bing
Cherries; OR frozen sweet cherries, thawed and drained Powdered sugar
Preheat the oven to 350 degrees. Butter a shallow 5 to 6 c baking
To make the batter in a blender, combine the milk, eggs, flour, sugar
and vanilla in the blender jar, and whirl them at high speed for a
few seconds. Turn the machine off and scrape down the sides of the
jar with a rubber spatula, then blend again for about 40 seconds.
To make the batter by hand, stir the flour and eggs together in a lg
mixing bowl, and slowly stir in the milk, sugar and vanilla. Beat
with a whisk or a rotary or electric beater until the flour lumps
disappear and the batter is smooth.
Pat the cherries completely dry with paper towels, then spread them
evenly in baking dish. Pour in the batter. Bake on the middle shelf
of the oven for 1 1/2 hours, or until the top is golden brown and
firm to the touch. Dust lightly with powdered sugar, and serve while
it is still warm.