We enjoyed a truly wonderful summer this year — the kind you can look back on when the leaves begin to turn and say, “That was nice.” It began with a short trip to Florida where our eldest, a high school senior, visited Embry-Riddle Aeronautical University, his top college choice. The campus visit only took half a day; the rest of the week we spent on Siesta Key, splashing in warm Gulf waters, flying kites, and visiting with family in Florida. After that, the season settled into a quieter rhythm. Most Saturdays found us browsing a charming local farmer’s market not far from our lake cottage, picking up fresh produce and handmade goods.
The market was full of small treasures: fresh vegetables, jars of preserves, and booths run by local artisans selling antiques, handcrafted soaps, art, and jewelry. One of the most delightful discoveries was a small, delicate fruit tucked inside a papery brown husk. I had never seen them before and asked the farmer what they were.
“Ground cherries,” he said. I opened one, brushed off the tiny husk, and tasted it. The flavor sits somewhere between a cherry tomato and a grape — lightly sweet with a hint of tartness — and the fruit is about the size of either. I bought a pint without a specific plan for them, simply curious to cook or bake with something new.
We nibbled on the ground cherries for a couple days, then they sat on our cottage counter as a pretty sign that autumn was coming. I wanted to do more than display them, though — I wanted to turn them into something satisfying. Ground cherries aren’t used in a wide range of recipes; they most commonly become jams or preserves. I was hoping for something with more heft, and I found a perfect match in a coffee cake recipe.
This coffee cake is simple to prepare and lovely to serve. The batter is tender and mildly sweet, and the ground cherries add a bright, seasonal note that makes the cake feel fresh and unique. I tried the recipe at home and it quickly became a favorite — light enough for breakfast with coffee, yet elegant enough for dessert. Look for ground cherries at farmers markets in late summer and early fall; their delicate autumn flavor is worth seeking out. I hope you find some and give this cake a try. Happy fall — Dan
Ground Cherry Coffee Cake
Ingredients
- 2 cups unbleached all-purpose flour
- 1¼ cups granulated sugar
- 1¼ teaspoons salt
- 10 tablespoons room temperature unsalted butter, cubed
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk (or regular milk soured with lemon juice or vinegar)
- 1 large egg
- 2½ teaspoons vanilla extract
- 2–3 cups ground cherries, husks removed (or other berries or fruit)
- 1 cup chopped pecans, untoasted
- ½ cup packed dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C). Butter and flour a 9-inch cake pan (a pan with taller sides works best) or a bundt pan. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cubed butter using two table knives or a pastry cutter until the mixture resembles small peas. Reserve 1 cup of this flour-and-butter mixture in a separate bowl to use as the topping.
- Add the baking powder and baking soda to the base flour mixture and whisk gently (or sift them in beforehand). Stir in the buttermilk, vanilla, and egg until the batter is free of visible flour streaks. Small lumps are fine because the butter remains in small pieces.
- Pour the batter into the prepared pan and spread it evenly. Scatter the ground cherries (or chosen fruit) over the top of the batter.
- To the reserved cup of flour-and-butter mixture, add the chopped pecans, brown sugar, and cinnamon. Stir together until combined; the topping will be thick. Sprinkle this mixture evenly over the fruit—this creates a crunchy, caramelized topping.
- Bake for 60–75 minutes, depending on your pan and oven, until a skewer inserted into the center comes out with only moist crumbs but no wet batter. If the nuts begin to darken too much, tent the pan with foil and continue baking until done. Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Notes
This cake is delicious served warm with coffee or a scoop of vanilla ice cream. Ground cherries offer a subtle tartness and bright flavor; if using other berries, adjust quantities to avoid excess moisture. If you don’t have buttermilk, sour ¾ cup milk with 1 tablespoon lemon juice or vinegar and let sit for a few minutes before using.
Nutrition
Approximate nutrition per serving: Calories: 543 kcal; Carbohydrates: 76 g; Protein: 6 g; Fat: 24 g; Saturated Fat: 10 g; Cholesterol: 60 mg; Sodium: 470 mg; Potassium: 203 mg; Fiber: 2 g; Sugar: 46 g; Vitamin A: 765 IU; Vitamin C: 4 mg; Calcium: 93 mg; Iron: 2.4 mg.
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Dessert
Cuisine: American
We hope you enjoy this seasonal coffee cake. If you find ground cherries at your market, give them a try in this recipe — their delicate flavor really shines. If ground cherries are unavailable, choose firm berries or chopped stone fruit and adjust baking time as needed.