Cherry Clafouti

3 1/2 cups pitted sweet Bing cherries
1 cup milk, lukewarm
3 large eggs, room temperature
2 Tbs unsalted butter, melted
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup all-purpose flour
1/2 cup sugar
3/4 tsp salt
1/4 cup toasted sliced almonds for garnish (optional)

Preheat oven to 450°F. Place rack on middle lower position. Lightly grease a 9" cake pan and set aside.

In a blender, combine all wet ingredients and pulse to combine. Add dry ingredients and blend until smooth and frothy. The batter will be very thin.

Pour cherries in the prepared pan, spreading evenly. There should be enough cherries to completely cover the bottom of the pan, one layer thick plus a few on a second layer.

Pour the batter over the cherries and bake in 450°F oven for 20 minutes. Then lower the heat to 350°F and bake 20 minutes more, or until the top of the clafouti is golden brown and a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes. Sprinkle toasted sliced almonds on top (optional) before cutting and serving.