Cherry Clafoutis

Step 1

Heat the oven to 350°F. Coat a 2-quart baking dish (at least 2 inches high) with unsalted butter.

Step 2

Drain the liquid from the thawed cherries if needed. Arrange 2 cups pitted sweet cherries in a single layer in the baking dish.

Step 3

Blend 3 room-temperature large eggs, 1 cup room-temperature whole milk, 1/2 cup all-purpose flour, 1/2 cup of the granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 1/4 teaspoon almond extract together in a blender until smooth, about 30 seconds. (Alternatively, whisk all the ingredients together in a large bowl until smooth.)

Step 4

Pour into the baking dish. Sprinkle evenly with the remaining 1 tablespoon granulated sugar.

Step 5

Bake until puffed, light golden-brown, and a toothpick inserted into the center comes out clean, 43 to 45 minutes. Let cool for 5 minutes. Dust with powdered sugar if desired and serve warm.