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Whiskey Cherry Rye Clafoutis with Toasted Almonds

The OG dump cake. If you don't have a blender, you can use a hand mixer or even a whisk. Either way, you can go from having no cake to having cake in no time with ridiculously easy clafoutis. Feel free to omit the whiskey and replace it with an equal amount of milk. Notes of cherry, caramel, whisky, almonds, and vanilla. Textures of soft cake, juicy fruit, and crunchy nuts.


In a bowl

3 cups (480g) cherries, pitted, either fresh or frozen

In a blender

3 large eggs

2/3 cup (150g) milk

1/3 cup (77g) whiskey

2 tablespoons (28g) melted butter

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1 teaspoon salt

2/3 cups (125g) granulated sugar

1/2 cup (60g) all-purpose flour

1/4 cup (30g) rye flour

On the sidelines

Toasted sliced almonds for garnish


Preheat your oven to 450 degrees Fahrenheit. Lightly grease a 9-inch cake pan that's at least 2 inches deep.


Arrange the cherries evenly on the bottom of the prepared cake pan.


In a blender, combine all the batter ingredients and blend for about a minute so that the batter is well-mixed and smooth.


Slowly pour the batter over the cherries. The batter should evenly disperse itself, but I feel the need to add a disclaimer just in case- make sure the batter is evenly spread over the cherries.


If you don't have an oven rack near the bottom of the oven, move a rack to the lower ring. Bake the clafoutis for 20 minutes on the lower rack.


After 20 minutes at 450, drop the temperature to 350 degrees Fahrenheit and bake for 20 minutes. The top should be golden brown, and a knife should come out clean if you test the cake.


Remove the clafoutis from the oven and let cool on the counter. Garnish with toasted almonds and powdered sugar, if you like.



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