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Horizontal image of a slice of dessert filled with strawberry and raspberry topped with whipped cream on a white square plate next to a fork and pink napkin.

Red Fruit Custard Cake (Clafoutis)

  • Author: Meghan Yager
  • Total Time: 1 hour, 5 minutes
  • Yield: 6-8 servings 1x


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


  1. Preheat oven to 350˚F. Grease and flour a 9-inch round cake pan.
  2. 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.
  3. In a medium bowl, whisk together eggs and cream until combined. Add sugar and whisk together until combined. Set aside.
  4. 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. 
  5. Bake for 45 minutes, until the edges are set and golden brown. The center will still jiggle a little when you shift the pan.
  6. 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Keywords: clafoutis, red fruit, custard, cake, strawberry, raspberry, berry