Cherry Pudding Cake
This is a modification of the traditional French recipe known as Cherry Clafouti.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. cherries, pitted
- 1 Tbsp. butter
- 1 cup sugar
- 4 eggs
- ½ tsp. vanilla extract
- 1 Tbsp. amaretto liqueur
- 1 cup all-purpose flour
- 1½ cups milk
- Place a rack in the center of the oven and preheat to 425°F. Wash the cherries. Remove the stems and pits.
- Place a skillet over medium heat. Once it’s heated, stir together the cherries, butter, and ¼ cup of the sugar in the skillet. Cook for 5–7 minutes. Once the butter and sugar have melted and started to caramelize turn off the heat.
- Combine the remaining ingredients except the powdered sugar in a blender and pulse for 60 seconds. Scrape down the sides of the carafe. Pour 1 cup of the batter in the skillet and cook in the oven for 5 minutes.
- Carefully pour the rest of the batter into the skillet and return it to the oven for 15–20 minutes or until an inserted toothpick comes out clean. Slide the cake out of the skillet and let it rest for 10 minutes before slicing.