Peach Clafoutis

Peach Clafoutis

4 to 5 peaches seeded and sliced, leave skins on

1 cup gf flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

5 eggs room temperature and beaten
1 cup sour cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

5 tablespoons unsalted butter
Preheat oven to 375 F.

Seed and slice peaches and set aside.

Mix dry ingredients in a separate bowl and set aside.
Mix wet ingredients in another separate bowl and set aside.
Add dry ingredients to wet ingredients.
Add butter to a 9-10 inch cast iron pan and place in oven.
When butter is melted take out of oven and brush sides of pan

with butter. Meanwhile add dry ingredients to wet and mix well.
Add excess butter to batter and stir quickly.

Add 4 half cups of batter to cast iron pan to cover bottom with 1/2 inch
of batter and place in oven for 7-9 minutes till firm. Do not burn.
Remove from oven and arrange sliced peaches over the top
Pour remaining batter over the top and bake for 40 minutes or
till top center is firm. I added a few sliced peaches on the top.

Let cool, expect the clafoutis to deflate.
This is not a cake, it is more custard like with just a little sugar.
A southern twist on a classic and so delicious.