Gluten Free Berry Clafoutis
1 POUND SWEET FRESH CHERRIES OR ANY FRUIT YOU WANT 3 eggs beaten
1/2 cup (100 g) granulated sugar
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) milk, (any kind, just not nonfat)
1/2 cup (4 fluid ounces) heavy whipping cream
5/8 cup (88 g) gluten free King Arthur flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat your oven to 350°F. Grease a 9-inch cast iron skillet or 9-inch round cake pan with non-stick spray, and set it aside. Remove the stems and pits from the cherries and scatter them evenly in the bottom of the prepared skillet or pan. Set the pan aside.
In a large bowl, place the eggs, sugar, vanilla, baking powder, milk and cream, whisking vigorously after each addition until very well-combined. Add the flour blend and salt, and whisk again until just combined. Pour the batter over the top of the cherries in the prepared pan.
Place the pan in the center of the preheated oven and bake for about 35 minutes or the clafoutis is puffed and pale golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving. The cake will fall as it cools.
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