When plums are in season in late summer and autumn, a simple plum cake with streusel topping always wins the race for the first plum bake of the season. Well, almost always. Sometimes this simple Damson Plum Clafoutis wins the race. This delicious French dessert is easy to make and always tastes great! Combined with some vanilla ice cream, this dessert is simply spectacular.
Clafoutis is a dessert that’s somewhere between a casserole and a cake. The batter is similar to pancake batter and quite liquid. Some might think it’s too liquid when they see it the first time. But that’s how it is… do not worry, it will all firm up.
The classic way to prepare Clafoutis is with cherries. It’s called »Clafoutis aux cerises«. However, as you can see here, this dessert can also be made with many other types of berries and fruit. It’s up to you what you use, because it will taste good – whatever you use. Just make sure that the fruit or berries don’t release too much liquid when baking. Raspberries, for example, are a bit tricky for this bake. However, you can help those berries with a little cornstarch – just toss them in some starch before adding them to the batter and the starch will absorb some liquid coming from the berries. You can also use a bit less milk in the batter…
Anyway. When baking Clafoutis, you should always test with a toothpick or similar if it’s baked all the way through. Even if the Clafoutis looks well baked and nicely browned on top, the pastry can sometimes still be runny at the bottom. A slightly softer bottom is fine, but runny batter is not wanted. The Clafoutis you can see in the photos could perhaps have baked in the oven for five minutes longer.
Anyway. Test with a skewer and everything should be fine. Every oven bakes a little differently. In this case, it’s better to bake the Clafoutis a little longer than not long enough. Better safe than sorry.
The Clafoutis is great as it is with just a little confectioners’ sugar on top. However, some vanilla sauce or vanilla ice cream won’t hurt either. If the Clafoutis is still a bit warm, ice cream is a particularly good topping… No matter how bad things are in the world or around you at that moment, everything gets better with a delicious dessert like this one here.
If you like desserts from this category, you should perhaps also try my Kirschmichel with Vanilla Sauce. A classic dessert from the south of Germany, you can prepare it with fresh or canned cherries. However, one of my absolute favorites (for sure) is Baked Rice Pudding with Berries. The perfect dessert when you want to serve something delicious with little effort.
INGREDIENTS / ZUTATEN
(4-5 persons)
28-32 oz. (800-900g) damson plums
1.8 oz. (50g) ground almonds*
1/4 cup (50g) brown sugar*
3 tbsp. spelt flour*
1/4 tsp. ground cinnamon*
1 cup (250ml) milk (3.5% fat)
3 large eggs
1 tsp. vanilla extract*
4-5 tbsp. almonds*, sliced
some confectioners’ sugar for dusting (optional)
(4-5 Personen)
800-900g Zwetschgen
50g Mandeln*, gemahlen
50g brauner Zucker*
3 EL Dinkelmehl (Type 630)*
1/4 TL Zimt*
250ml Milch (3,5 %)
3 Eier (L)
1 TL Vanille Extrakt*
4-5 EL Mandelblättchen*
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Lightly grease a 23cm baking dish or pie dish and set aside.
2. Wash, dry, halve and stone the damson plums. Transfer to the baking dish and set aside.
3. Combine the ground almonds, sugar, flour, and cinnamon in a large bowl. Add the milk, eggs, and vanilla extract and mix until well combined. Pour the mixture over the plums, sprinkle with the sliced almonds, and bake for about 35-45 minutes – or until a wooden skewer inserted into the center comes out clean. Take the Clafoutis out of the oven and let it cool down. Dust with a little confectioners’ sugar, if desired, and serve still a bit warm or completely cooled.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine 23cm Auflaufform oder Pieform leicht einfetten und zur Seite stellen.
2. Die Zwetschgen waschen, trocknen, halbieren und entsteinen. Die Zwetschgenhälften in die vorbereitete Form füllen.
3. Mandeln, Zucker, Mehl und Zimt in einer großen Schüssel vermischen. Milch, Eier und Vanille Extrakt dazugeben und alles gut verrühren. Diese Mischung über die Zwetschgen schütten, mit den gehobelten Mandeln bestreuen und dann für etwa 35-45 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt. Aus dem Ofen holen und abkühlen lassen. Nach Belieben mit etwas Puderzucker bestäuben und lauwarm oder komplett abgekühlt servieren.
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Here is a version of the recipe you can print easily.
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Damson Plum Clafoutis
- Prep Time: 00:15
- Cook Time: 00:40
- Total Time: 00:50
- Yield: 1 1x
- Category: Dessert
- Method: -
- Cuisine: France
- Diet: Vegetarian
Description
A simple and easy dessert everyone loves in the family: Damson Plum Clafoutis. A French classic that is loved all over the world.
Ingredients
28-32 oz. (800-900g) damson plums
1.8 oz. (50g) ground almonds*
1/4 cup (50g) brown sugar*
3 tbsp. spelt flour*
1/4 tsp. ground cinnamon*
1 cup (250ml) milk (3.5% fat)
3 large eggs
1 tsp. vanilla extract*
4-5 tbsp. almonds*, sliced
some confectioners‘ sugar for dusting (optional)
Instructions
1. Preheat the oven to 200°C (390°F). Lightly grease a 23cm baking dish or pie dish and set aside.
2. Wash, dry, halve and stone the damson plums. Transfer to the baking dish and set aside.
3. Combine the ground almonds, sugar, flour, and cinnamon in a large bowl. Add the milk, eggs, and vanilla extract and mix until well combined. Pour the mixture over the plums, sprinkle with the sliced almonds, and bake for about 35-45 minutes – or until a wooden skewer inserted into the center comes out clean. Take the Clafoutis out of the oven and let it cool down. Dust with a little confectioners‘ sugar, if desired, and serve still a bit warm or completely cooled.
Notes
The kitchen is calling, time to bake!
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