SHARON MCCOY'S CLAFOUTI CAKE


SHARON MCCOY'S CLAFOUTI CAKE
(From Casa Orinda)
Serves 12

Ingredients:
1 cup butter
2 to 2 1/2 cups summer fruit (halved, pitted cherries;
raspberries; blueberries; halved pitted apricots; peeled,
pitted and sliced peaches)
2 cups all purpose flour
2 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 1/2 to 1 3/4 cups whole milk
powdered sugar

Instructions: Preheat oven to 350 degrees.
Barely melt butter and pour into 9 x 13 inch baking pan;
tilt pan so butter coats bottom and sides of the pan.
Prepare fruit of choice and set aside. Whisk together the flour,
sugar, salt and baking powder in a large bowl. Whisk in mild
until well blended. Pour into the buttered pan. Arrange fruit
evenly on top of batter. Bake for 50 to 55 minutes, or until
batter rises up over fruit and is well browned and pulling away
from sides of pan. Cut into squares and dust with powdered sugar.
Serve with ice cream or whipped cream, if desired.

Comments: I've made this recipe a number of times.
I've found there is no problem substituting margarine
for butter and low-fat milk for whole. I find that using
berries with a fruit like apricot, or peach is a good combination,
the berries become jam like while the other fruit remains whole.