Think of this clafoutis as pure therapy for the stressed-out home cook. It’s easy and homey, and it can be served at any temperature—warm, cool, or at room temperature.
The cherry version of this clafoutis is a regional specialty of the Limousin, a region producing beautiful tart cherries. Traditionally, the local cooks don’t pit their cherries. One reason is they know if they do, the juices will bleed out during baking and make the cake unsightly. Since I find most people prefer using pitted cherries, I’ve devised a truc to keep the juices from weeping: Roll your pitted cherries in sugar, then slip them into the freezer for a while to keep the juices in.
To avoid a heavy cake, please make sure your oven temperature is accurate. You’ll need a hot oven to make this cake rise.
If substituting tart cherries, omit the lemon zest and double the sugar.
The Cooking of Southwest France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.