Cherry Pudding Cake
This is a modification of the traditional French recipe known as Cherry Clafouti.
INGREDIENTS | SERVES 4-6
1 pound cherries, pitted
1 tablespoon butter
1 cup sugar
4 eggs
½ teaspoon vanilla extract
1 tablespoon brandy or amaretto liqueur
1 cup all-purpose flour
1½ cups milk
Powdered sugar, optional
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 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.
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. Sprinkle with powdered sugar and serve.
Cherries Are the Pits
It's hard to remove pits from cherries without a cherry pitter, but it isn't impossible. If you don't have one, you can put an icing piping tip base-down on a plate or shallow bowl and press the cherry over the tip. You can also open a paperclip and use it to cut and scoop out the pit.
