Ground Cherry Coffee Cake
on Sep 23, 2014, Updated Jan 01, 2021
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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.
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.
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.
“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.
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.
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.
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
Ingredients
- 2 cups unbleached all-purpose flour
- 1¼ 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
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SOunds great.. wil have to try it! followed you from nifty thrifty linky!
Happy you found us!
I had never heard of ground cherries – thank you for all the info and the great recipe. I will have to look into finding some. Thank you for sharing at Share It One More Time. Cathy
I had never heard of Ground Cherries before! They look delightful – and a BRILLIANT idea to use them in a coffee cake!
BTW, Platter Talk is looking FANTABULOUS!!! Love the upgrade! And love the recipe index!
Shashi, I was just wondering how you are doing, it’s been a while since we’ve heard from you and we are overdue for a visit to your kitchen as well. Thanks for the great comments, I have feeling you would really enjoy the wonders of these little fall berries; I sure hope you can find some along your culinary journey. Thanks too for the kind words on our site; we’ve been hard at work sprucing things up.
Never heard of ground cherries before but I love to learn something everyday and we thank you for that. The Coffee cake looks delicious and your photos are Stunning!
I’ve never heard of these ground cherries. So interesting! You did them justice in that beautiful coffee cake!
This cake is simply stunning. Yum!
This cake looks amazing! This summer was the first I’ve heard of ground cherries, too, but haven’t tried them yet. I’ll keep this on file 🙂
Thank you Patricia; was fun to find something new and delicious!
I haven’t seen ground cherries in a long time. This is a beautiful recipe.
I’ve just been pleasantly educated with a food product I did not know existed. Thank you for that and this lovely recipe.
Patty, I wish I could send you some of these ground cherries; it’s always so much fun to discover new and delicious treats. Thank you so much for stopping by and your wonderful comments.
WOW!! That cake looks so very moist Dan, fantastic job!! And the pictures, I’m seriously jealous!
Thanks, Mary! Coming from you that means quite a bit!