DRAFT: This module has unpublished changes.





1/4 pound (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons sugar

1 cup unbleached flour

1 teaspoon baking powder

2 eggs

pinch of salt

2 teaspoons cinnamon

about 1 cup of fresh or canned fruit (see note below)


NOTE:  I generally make this with either fresh plums (one dozen plums, halved and pitted, skin left on) or canned sweet cherries (drained); however the recipe lends itself to experimentation.


PREHEAT OVEN: 350 degrees


Arrange a rack in the lower third of the oven.  Cream butter and 3/4 cup sugar.  Add flour, baking powder, eggs and salt, beating to mix well.  Line the bottom of an ungreased 9 or 10-inch springform pan with a circle of parchment paper.  Spoon in batter.  Cover the top with the fruit (skin side down if using plums).  Mix remaining sugar and cinnamon.  Sprinkle over top.  Bake 40 to 45 minutes, until cake tester comes out clean.  Allow cake to cool for 15 minutes before removing from the pan.  Clafouti is best served warm with sweetened whipped cream, but it may also be served at room temperature or wrapped and frozen.



DRAFT: This module has unpublished changes.

Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. Gillian has self-published two cookbooks through Blurb.com; this recipe appears in Cottage Cooking.

DRAFT: This module has unpublished changes.