Today we are making a gorgeous custard cake with one of the most unique and luxurious textures out there.
The first time I had this dessert was when my grandmother made it when I was young.
My grandmother was absolutely in love with all things French. She loved every French recipe out there, whether it was a light and fluffy quiche, butter-doused anything, or a lovely clafoutis.
I always thought we were so fancy when we would finish the meal with this type of cake. That’s why it was so shocking when I found out, years after my grandmother passed away, that the recipe is simple.
Clafoutis is a custard cake with a really simple base made of eggs, sugar, heavy cream, and flour.
The thing that I love most about this recipe is the beautiful fruit that you put in it. With red fruits like strawberries, raspberries, or currants, you end up with a tart and juicy explosion that contrasts so well with the sweet flavors of the dessert.
I originally assumed this type of recipe would have to be overly complicated with tons of steps, maybe a water bath, and who knows what else.
Boy, was I wrong! It has just two basic parts, like I mentioned above – the fruit and the quick, easy cake base. You don’t even need to bust out the electric mixer. All you need is a whisk, a spoon, and a couple of bowls.
I personally like to use a cake pan for this recipe. It’s simple and easy to bake in, but you could also use an enameled baking dish without having to change the bake time. For me, the dessert stands on its own in terms of looks, so there’s really no need to fuss over the dish you make it in.
The result is a beautiful cake with golden edges and a soft center, and that’s where you get the custardy texture this dessert is famous for. When you take your first bite, you will see exactly what I mean.
Personally, I enjoy serving this cake with a generous dollop of whipped cream on top. But you could also use plain yogurt for a slightly tangy twist, or dust the entire cake with some powdered sugar instead.
You really can’t go wrong with this recipe, and it is just as tasty when you dig into it the following morning for breakfast, alongside a big mug of coffee.
That’s why I adore making this just for my husband and myself. We can enjoy it at the end of the night after dinner, then wake up the next day to have another slice. And I’m sure this cake will continue to make an appearance in our son’s life, just like it did when I was a child.
As an added bonus, this recipe is highly adaptable. You can really use any type of seasonal fruit in it. Try blueberries and blackberries in the spring, or pitted cherries in the summer for something a little different.Print
Tart and sweet, this red fruit custard cake (aka clafoutis) makes a delightful end to a meal, and a tasty treat again the next morning.
- 1 tablespoon butter, for greasing pan
- 2 cups fresh or frozen and defrosted red fruit (combination of strawberries, raspberries, currants, etc.)
- 1/2 cup plus 2 tablespoons einkorn flour (or other all-purpose flour), divided
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup coconut sugar
- 1/2 teaspoon sea salt
- Whipped cream or plain yogurt, for topping
- Preheat oven to 350˚F. Grease and flour a 9-inch round cake pan.
- Drain fruit well if using frozen. Toss fruit with 2 tablespoons flour in a large bowl until evenly coated. Spoon fruit into the bottom of the prepared cake pan, distributing it evenly.
- In a medium bowl, whisk together eggs and cream until combined. Add sugar and whisk together until combined. Set aside.
- In a separate large bowl, stir together salt and remaining flour. Pour the wet ingredients into the dry ingredients and stir until smooth and well-combined. Slowly pour this mixture over the fruit in the cake pan.
- Bake for 45 minutes, until the edges are set and golden brown. The center will still jiggle a little when you shift the pan.
- Remove from the oven. Allow the cake to cool for 10 minutes in the pan before serving with whipped cream or plain yogurt on top.
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Keywords: clafoutis, red fruit, custard, cake, strawberry, raspberry, berry
Cooking By the Numbers…
Step 1 – Chop Strawberries and Measure Ingredients
If you are using fresh strawberries, be sure to remove the stems, and cut them into quarters.
Frozen fruit will need to be thawed first, and then drained well in a colander.
Measure out all of the remaining ingredients as listed on the ingredients list.
Preheat your oven to 350˚F. Grease a 9-inch round metal cake pan with butter, then coat it lightly with flour, tapping off the excess.
Step 2 – Prepare Fruit
Add the fruit to a large bowl with 2 tablespoons of flour. Toss until the fruit is evenly coated. Transfer the fruit to the prepared cake pan, and gently spread it out in an even layer.
Step 3 – Make Base
Add the eggs and cream to a medium-sized bowl and whisk to combine. Whisk in the sugar until it’s fully combined.
In a separate bowl, stir together the salt and remaining flour. Add the wet ingredients to the dry, and stir until the mixture is smooth and fully combined.
Pour the batter over the fruit in the pan. Be sure to do this slowly and gradually, so the fruit doesn’t move around too much.
Step 4 – Bake
Bake for 45 minutes, until the edges are golden brown and set. The middle will still wobble a bit.
Remove from the oven and let cool in the pan for 10 minutes.
Serve warm, with whipped cream or plain yogurt on top.
A Sweet Arrangement
There’s no need to worry about fussing over what the fruit looks like on the bottom of the pan when you put it in there, carefully arranging each piece. All you need to do is make sure it is spread out in an even layer.
I personally like to do it without any thought at all so it’s randomly scattered. You get a little bit of everything in each slice that way.
Craving cake? Try these sweet dessert recipes from Foodal next:
Will you top your clafoutis with whipped cream or plain yogurt? Tell us in the comments below. Once you try the recipe, be sure to come back and rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on April 7, 2014. Last updated on April 4, 2021.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.