Ground Cherry Coffee Cake

4.42 from 12 votes

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a close up of a cake

Our family had a genuinely lovely summer.   The kind of summer that after fall settles in, we can all look back and say, “that was nice!”   It started with a trip to Florida where our oldest son, a high school senior, visited Embry-Riddle Aeronautical University, his number one choice of colleges to attend.  That visit only took the first  half of one day and the remainder of our week was spent splashing in the warm gulf waters of Siesta Key, flying kites and having a wonderful visit with our Florida family.  The rest of the summer was pretty uneventful and I’m happy to say that most Saturdays found us at our favorite little farmer’s market not far from our lake cottage.

a close up of a cherry

Here, we found scads of treasures, some big and some small.  Most were edible of course but a number of local artisans camped out there on Saturdays, selling antique furniture, custom soaps, and some beautiful art and jewelry.

A close up a bowl of cherries

One of our most treasured finds of the summer were these delicate little fruits, carefully encased  within a natural brown, paper-thin wrapper.  When I asked the farmer who was selling these what they were,  his reply was something I had never heard of before.

A pile of cherries

“Ground Cherries,” he answered.  Without hesitating, I opened up one of the little treats, brushed it off and popped it in my mouth.  In taste, a cross between a cherry tomato and a grape, and about the size of either.  I picked up up pint of these having no idea what I would do with them.

A plate of cake on a table

The boys and us nibbled on these for a day or so.  Then, they just sat.  For a couple of weeks at our cottage, this bowl of little fall fruit made a great display of impending fall, but I wanted to make something out of them.

A close up of a cake with coffee

There aren’t a lot of recipes that use ground cherries.  Mostly jams, and spreads, but I was looking for something of more substance.    I found it in this coffee cake recipe, which I have to say – I loved.

A close up of a piece of cake on a plate

It’s not just easy to make and easy to look at; the taste is genuinely delightful.  It’s light, it’s mildly sweet, and the addition of these ground cherries offers a seasonal freshness that truly makes it unique.  Keep an eye for some ground cherries; you will be amazed at their light autumn flavor.  I hope you find some, and i hope you try this dessert.   Happy fall.   -Dan

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Ground Cherry Coffe Cofee Cake

4.42 from 12 votes
This Dessert Recipe on Platter Talk is from Sarah Rae Trover
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Yield: 8 servings


  • 2 cups unbleached all-purpose flour
  • cups granulated sugar
  • 1 ¼ teaspoons salt
  • 10 tablespoons room temperature unsalted butter, cubed
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk, or regular milk soured with lemon juice or vinegar
  • 1 large egg
  • 2 ½ teaspoons vanilla extract
  • 2-3 cups ground cherries, or other berries or fruit, husks removed
  • 1 cup chopped pecan pieces, untoasted
  • ½ cup packed dark brown sugar
  • 2 teaspoons ground cinnamon


  • Preheat oven to 325 degrees Fahrenheit. Butter and flour a 9″ cake pan (the taller the sides the better) or bundt pan. Set aside.
  • In a large bowl whisk together flour, sugar and salt. Cut in butter with two table knives until butter is combined with flour and is the size of small peas. Remove 1 cup of flour & butter mixture into a second bowl and set aside (you’ll use it for your topping later).
  • Add in baking powder and soda to base flour mixture and whisk gently (or sift before hand). Add buttermilk, vanilla and egg and stir until mixture is free of flour streaks. Lumps are ok as your butter is still chunky, but streaks tell you it’s not quite mixed enough.
  • Pour flour mixture into prepared pan. Scatter ground cherries (or fruit of your choice) over the top. Next, add nuts, brown sugar and cinnamon to your small bowl of flour that is set aside. Stir and sprinkle over the top. It will be thick, that’s ok. It equals crunchy goodness.
  • Bake for 60-75 minutes (depending on the color of your cake pan) until a skewer (wooden or metal) comes out crumby, but clean. If your nuts start to get too dark (dark brown good, burnt bad), apply foil over the top of your pan to halt that process and allow the cake to continue cooking. Remove from oven and allow to cool for at least 15 minutes in the pan. Serve and enjoy!


Calories: 543kcal, Carbohydrates: 76g, Protein: 6g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 60mg, Sodium: 470mg, Potassium: 203mg, Fiber: 2g, Sugar: 46g, Vitamin A: 765IU, Vitamin C: 4mg, Calcium: 93mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    I made this cake for my family this summer and absolutely loved it. I have been experimenting with it to try different flavor combinations and I really enjoy how flexible it is. In my most recent version, I made it a kulfi cake: I added 1 tablespoon of rosewater to the batter, substituted whole roasted pistachios for the pecans (under the brown sugar layer so they don’t burn), swapped out the cinnamon for a tablespoon of cardamom, and drizzled the top with physalis syrup that I made last year and canned. It’s divine.

  2. I had ground cherries in the freezer that needed to be used. This recipe was amazing! My husband who is a lover of ground cherry pie thought this was even better.

    1. Thanks for the great feedback Sandy. This is ground cherry coffee cake is truly a special dessert!

  3. 4 stars
    I have about 15 ground cherry plants and have them coming out of my ears right now — end of July, so you can have them before the fall. Just wanted to make you aware that in the recipe you do not say when to add the vanilla. I figured it must be when you add the buttermilk and egg, but I’m sure you meant to include it in the directions. Mine is in the oven now. Oops, my cake pan is a regular 9 inch cake pan and the cake batter is spilling over the sides as it bakes, so I would use a bigger pan next time. Good thing I put it on a pan. It’s smelling wonderful and I’m sure it’ll taste great.

    Thanks for the recipe. With these bearing so many and still making flowers, I’ll have loads of ground cherries through the fall. I’m sure I’ll use the recipe more than once.

    1. Thanks for getting a hold of us Rhonda; we’ve corrected our omission and can’t wait to hear how you enjoy this yummy dessert recipe!

  4. 5 stars
    Your coffee cake looks terrific! I was amazed to see that many ground cherries in one place – I believe they are what we call them ‘Cape Gooseberries’ over here in the UK and I’ve only ever seen them used in tiny quantities as a garnish. I love the idea of a cake made with this uniquely flavoured fruit!

  5. G’day and thanks for sharing at our #SayGdayParty Dan! Looks delish! Wish i could try!
    Please make sure to revisit and Say G’day to the hosts and people at the party if you haven’t already!
    Cheers! Joanne
    Thanks for your support!