For this recipe, it is best to prepare the batter 2 to 3 hours before use, or even over-night and keep in the refrigerator. It will make a moister cake.

Ingredients

• 3 Lbs. dark red cherry*
• 4 oz. (1/2 cup; 120g) melted butter
• 4 large eggs
• 8 oz. (1 cup: 250g) sugar
• 7 oz. (7/8 cup; 210g) all-purpose flour
• ½ tsp. salt
• 14 oz. (1 ¾ cup; 420g) crème fraiche (sour cream may be substituted)
• 1 tsp. vanilla extract
• 14 fl oz. (1 2/3 cup; 400ml) milk
• Slivered almonds (optional)

Method

Step 1

Preheat the oven at 355F. Melt the butter and set aside. Rinse the cherries and take off the stems. Butter and sprinkle sugar onto an oven-dish (a from oven to table dish)

Step 2

In a bowl mix the eggs and the sugar. Add the flour and the salt. Then add the cream and the vanilla extract, the milk and the melted butter.

Step 3

Put the cherries first on the bottom of the dish. Then cover the fruits with the mixture. Sprinkle with slivered almond if desired.

Step 4

Bake for 30 to 45 minutes. Check the doneness with a knife.

Step 5

Serve warm sprinkle with sugar.

* If you want to use raspberries, plums, apricots, peaches, nectarines, pears, apples, 2 pounds (500g) are enough. In the winter you can use dry fruits like prunes, raisins or dried apricots. You will have to soak it over-night.

Recipe courtesy of Isabelle Lapin.