Friday, November 20th 2009

Cherry Cake

1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners' (powdered) sugar

Preheat the oven to 350 degrees. 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 large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. 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 a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2" deep. 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 confectioners' sugar, and serve the clafoutis while it is still warm.

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