I discovered clafoutis last summer and I have yet to look back. My original foray led me to the most traditional of clafoutis : that of the cherry variety. But after making and tasting the delicious, lightly sweetened egg-y custard, speckled with pockets of juicy cherries, all I could imagine was all of the other fruits that needed the clafoutis treatment: blackberries, raspberries, apricots – and, yes, peaches.
Peeps, I’m not going to lie: this cake basically blew the birthday boy’s mind, not to mention his father’s, and those of the assorted party guests . . . It is unbelievably moist (I know the word “moist” is controversial – sorry) due to oil, unbelievably chocolate-y (I add a bit more cocoa powder than you might find in your run- of-the-mill go-to red velvet), and the addition of sour cream in the batter and cream cheese frosting atop provides the perfect tangy contrast to the sweetness of its layers.