3cups fresh sweet cherries- stemmed and pitted
2 tablespoons unsalted butter, melted and cooled
½ cup sugar
½ cup flour
Pinch of salt
1/2 cup milk
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Unsalted butter to grease the baking dish
1–2 tablespoon granulated sugar for sprinkling onto a baking dish
Powdered sugar for dusting
Preheat the oven to 350 F, generously butter bottom and sides of 8-inch dish, sprinkle with sugar and tap to spread the sugar evenly onto the bottom and sides.
Pit cherries using an empty bottle with a chopstick. Hold the cherry on the top of the bottle and push the chopstick on the top allowing the pit to exit the bottom. Arrange the cherries in circles to cover the bottom of the dish and set them aside.
Mix the eggs, sugar, salt and extracts until well blended. Mix in melted butter (make sure it’s cooled).
Add flour and mix until completely free of lumps, then add milk, cream and mix until well combined and smooth. The batter should be really thin, just make sure it’s smooth and well blended.
Pour the mixture over the cherries and bake for about 35-50 minutes until puffed and golden brown. Be careful not to overcook or it will taste rubbery!!! The top should be golden and set around the edges but still slightly wobbly at the center.
Let it sit for a few minutes, dust with powdered sugar and serve lukewarm, room temperature, or cooled. It cuts easier when cooled to room temperature.