Ground Cherry Coffee Cake

I was recently introduced to ground cherries, and at first glance, I wasn’t sure what to expect. Ground cherries resemble a tomatillo but a mini version yet the sweetness and flavor share no resemblance. This Ground Cherry Coffee Cake brings together the sweet flavor on the cherries mixed with a moist cake bottom.

I loved the taste of the ground cherries that I decided to plant a bush in my backyard! This recipe will be on repeat every summer when I am harvesting all the produce! Since I hadn’t experienced ground cherries so much I was able to research and found a cake recipe by The Kitchn and change up some ingredients to make it my own.

Ground Cherry Coffee Cake Ingredients

• 2 cups Gluten Free Flour ( Namaste )
• 1 1/2 cup Coconut Sugar ( Nutiva)
• 10 Tbsp Coconut Oil
• 1 tsp sea salt
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup almond milk w/ 1 Tb lemon juice mixed in to make it “buttermilk”
• 1 large egg
• 2 1/2 tsp vanilla extract
• 3 cups ground cherries, husks removed.
• 1 cup chopped raw pecans
• 2 tsp ground cinnamon

Coffee Cake Directions

• Preheat oven to 325 degrees.
• Butter and flour a 9″ cake pan (the taller the sides the better) Set aside.
• In a large bowl whisk together the flour, 1 cup sugar and salt.
• Cut in coconut oil with two table knives until it is combined and the coconut oil/ flour mixture is about the size of small peas.
• Remove 1 cup of flour & coconut oil mixture into a second bowl and set aside. You will use this for the topping later.
• Add in baking powder and baking soda to base flour mixture and whisk gently. Add almond “buttermilk”, egg and vanilla and stir until mixture is free of flour streaks.
• Pour flour mixture into prepared pan. Scatter ground cherries over the top. Next, add pecans, 1/2 cup coconut sugar and cinnamon to your small bowl of flour that was set aside. Stir all ingredients together and sprinkle over the top.

Baking Instructions

• Bake for 60 -75 minutes , depending on your cake pan & oven. Check that the cake is done using a toothpick, it should come out with crumbs but not doughy.
• If pecans start to burn, cover cake with tin foil to halt the cooking of the pecans while the rest of the cake cooks.
• Remove from oven and allow to cool for at least 15 minutes in the pan. Slice, serve and enjoy!

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Be sure to subscribe to my newsletter to never miss a post. In Addition, here are some other recipe posts that I think you would enjoy. Let me know how you like the recipes by leaving a comment, I always love getting your feedback.

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