homemade clafouti – Twice as Tasty

I harvested another 7 pounds of sour cherries from my lone tree yesterday. I’ve plucked 18 pounds so far, and it looks like I’ve barely started. This seems likely to be another bumper crop year for cherries.

I’m down to my last small jar of Bourbon-Infused Smoked Cherries from last year, so I smoked my first cherry harvest and now have a new half-gallon jar infusing in my unheated mudroom. When I plan to use freshly smoked cherries without infusing them in alcohol, I let them chill in the refrigerator for a couple of days first so that their flavor becomes more even. I also have a few bags of unsmoked sour cherries left from 2025 in the freezer. All of these cherries, whether raw and fresh or frozen, recently smoked, or in bourbon, taste delicious in clafouti, the easy French pudding cake I share this week in my Twice as Tasty column for the Flathead Beacon.
Learn to make Smoked Cherry Clafouti

When the name of a recipe tempts you to try it, a delicious result feels like a bonus. That was the case for me and clafouti, as I explain this week in my Twice as Tasty column for the Flathead Beacon. The pudding cake, with its uneven edges and layer of fruit that it arranges itself naturally as it rises to the top, isn’t as fancy as ganache-glazed cakes, precisely arranged tarts and neatly rounded scoops of sorbet that you might make for a special occasion (like, say, Twice as Tasty’s 9th anniversary). But boy, does clafouti taste good.

Claflouti (pronounced “claw-foo-tee”) reminds me of other sweet treats that are fun to say. Snickerdoodles have been a favorite since childhood. I’ve written about several others for Taste of Home, including Melomakarona and Apple Pandowdy.
Learn to make Strawberry Clafouti

Twice as Tasty

Tag: homemade clafouti

Smoked Cherry Clafouti (Pudding Cake)

Strawberry Clafouti (Pudding Cake)