Cherry Clafoutis

DSC_0361Clafoutis- in my opinion one of the perfect “cakes” in combination with cherries.  Clafoutis is a light french dessert, normally arranged in a deep dish and served with powdered sugar and served lukewarm- it tastes heavenly. You cannot really compare clafoutis with a cake, because it´s dough tastes very creamy, because of the added sour cream and yoghurt.




  • 100g sour cream
  • 50g yoghurt
  • 250g cherries
  • 80g sugar
  • 70g flour
  • 60g butter
  • 2 eggs
  • 1 teaspoon baking powder


Preheat the oven to 180°C. Melt the butter. In a mixing bowl, mix sugar and eggs, then add the melted butter. Sift the flour and the baking powder over the egg and sugar mixture. Add the orange zest, the sour cream and the yoghurt. Mix well. Pour batter into cake tin and top with cherries. Bake  for 25 minutes or until lightly brown on the top.


19 thoughts on “Cherry Clafoutis

      1. Hi again! I think I might make this tomorrow. You mention orange zest in the instructions but not in the ingredients; how much do you use? Could I use lemon zest instead?

  1. Beautiful post! I just made a roasted strawberry clafoutis this weekend. 🙂

    I have never seen a clafoutis recipe with sour cream and yogurt, but yours looks gorgeous. I will have to try it.

  2. with those ingredients this has to be extremely delicate and delicious. I have never made clafoutis, I dont even know how to pronounce that word correctly 🙂 Maybe I should give it a try and get my clafoutis skills up! thank you, beautiful photos!

    1. Thank you very much (: This is a really great and easy recipe to try. I hope you won´t be disappointed. I don´t know how you pronounce clafoutis. But french say >clafuti< haha (:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s