It’s that time of year again, birds are singing, days are warmer, and the sweet smell of cherry season is in the air. I love the sight of pink and white cherry blossoms all round and the extra added gift of the sweet cherry fruit. We are missing a lot of spring and beginning of summer activities but one thing still rings true through this seasons. It just isn’t cherry season without Cherry Calofutis. Rich, light, cream, and fluffy little wonder is the stuff that the season is made of.
It honestly made everything better as the oven warmed the house and sweet cherry sent filled the crisp morning air. The sweet aroma even woke the baby who got to try cherries for the first time this season. Not only did he love them he couldn’t get enough of them, and the Cherry Calofutis is now one of his favorite baked goods. I hope you all enjoy this recipe as much as the baby here at Our Little Chateau.
I made this dish without almond extract because the baby can’t have nuts yet. If you would like to add some (though it isn’t needed) you can add 1/2 teaspoon of almond extract.
- Makes about 6-8 servings
- 2 1/2 cups fresh cherries, stemmed and pitted
- 2 tbsp melted butter
- 4 eggs
- 1 cup milk
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- Powdered sugar for dusting
Optional: 1/2 teaspoon almond extract
- Preheat the oven to 350F. Line bottom and edges of baking dish or iron skillet with parchment paper to prevent Cherry Calofutis from sticking to pan. (If you don’t have parchment paper you can rub the dish butter and lightly dust it with powdered sugar. I don’t do this because sometimes it will still stick.)
- Take the steams off the cherries, and remove the pits then arrange them in a single layer inside the dish while you prepare the batter.
- Mix eggs with sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
- Pour the mixture over the cherries.
- Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.