INSTRUCTIONS
1
Heat oven to 375°F and butter a 2-quart gratin dish or a 9x13 glass baking dish.
2
If desired, you can take the time to pit the cherries. Or, be more on the rustic side and deal with them once cooked as the pits are easily removed.
3
In a food processor or blender, combine the sugar, eggs, crème fraîche, milk, and salt, and process to combine. Add the flour and pulse just to combine.
4
Arrange cherries in the buttered baking dish and pour mixture over them.
5
Bake until cake is golden and the center springs back when lightly touched, about 35 minutes. Let cake rest and cool for at least 15 minutes before serving.
6
Dust with powdered sugar and serve. If desired, dollop with additional crème fraîche.
