A Little Bit of All Right

This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake. The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast. Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu.  Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is  Gâteau: The Surprising Simplicity of French Cakes  by Aleksandra Crapanzano. We each choose one cake to bake, and t