Classic St. Louis Gooey Butter Cake vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts rely on eggs, butter, milk and powdered sugar, yet put them to very different work. The gooey butter cake presses a flour, sugar, butter and egg base into the pan, then pours over a rich topping of cream cheese, powdered sugar, eggs, milk and more melted butter, baked until set but still gooey. Clafoutis whisks eggs and sugar until pale, loosens the batter with milk and cream, and bakes it over fresh cherries until puffed and golden. There, butter merely greases the dish and powdered sugar is a final dusting, letting fruit and tender batter lead.