Easy Ground Cherry Cake
This easy Ground Cherry Cake recipe is quick to mix together, endlessly adaptable and a perfect way to enjoy these seasonal fruits. It's a simple, buttery cake with a golden crust and tender crumb that showcases the unique sweetness of ground cherries (husk cherries).
I love growing these sweet little fruits called ground cherries, or husk cherries, in my garden!
I used to grow a variety called pineapple tomatillos, and instead of a tangy, savory flavor like most tomatillos, they have a cotton candy-like sweetness.
Once planted, they reseed themselves year after year. They grow like weeds and can actually be hard to get rid of!
We usually snack on them straight from the garden, but when I have too many, I love putting them into recipes like this simple snacking cake.
This Easy Ground Cherry Cake uses the same base as my plum torte, just swapping in these little fruits. It bakes up with a tender crumb and slightly chewy crust that I absolutely love.
What are ground cherries?
They go by a bunch of different names and are similar to gooseberries, but they're actually part of the Physalis genus, the same family as tomatillos.
They're called ground cherries because when they're ripe, they fall to the ground, which is where you typically collect them.
Ground cherries are sometimes also called husk cherries because of the papery husks that cover them, similar to tomatillos. To use them, just peel away the husks before eating or cooking.
They have a sweet, fruity flavor that's unlike anything else, making them a fun ingredient for both sweet and savory recipes!
This easy ground cherry recipe is guaranteed to be the best you ever have!
Want more fruit-studded cake recipes? Try this rich Lemon Blueberry Pound Cake, this rustic Ricotta Cake with Pears or this easy, Simple Strawberry Cake.
Why This Recipe Works
- A simple one-bowl batter with no mixer required.
- Tender crumb with a chewy, golden crust.
- Perfectly highlights the unique flavor of ground cherries!
- An adaptable base recipe that works with many different fruits.
- A not-too-sweet dessert that can be eaten for breakfast or any time of day!
Ingredient Notes
Ground cherries - Look for firm, golden fruits with husks that are dry and papery. Discard any that are sticky or green, which means they're underripe. These fruits are at their peak in late summer and early fall.
Butter - Use good-quality unsalted butter for the best flavor. European-style butter will give an extra rich crumb, but any unsalted butter will work.
Sugar - Regular granulated sugar provides sweetness and helps with browning. A sprinkle on top creates a light crust - don't skip it!
Flour - All-purpose flour works best here. For the most tender cake, measure by weight or spoon into the cup rather than scooping.
Cinnamon - Just a touch brings warmth to the fruit. Use fresh, high-quality spices for the best flavor.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9-inch springform pan
- Wooden spoon
- Mixing bowls
- Sifter
- Cooling rack
How to Make a Cake with Ground Cherries
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
- Cream together the butter and sugar in a medium bowl until light and fluffy. You can use an electric mixer, but a wooden spoon and a little elbow grease work just as well.
- Add in the eggs one at a time, making sure each is fully incorporated. Sift in the flour, baking powder, and salt, then mix until just combined.
- Spread the batter evenly into the pan and smooth the top. In a small bowl, combine the husked ground cherries, 1 tablespoon sugar, lemon juice, and cinnamon, then scatter over the batter. Use the back of a spoon or your fingers to gently press the fruit into the cake.
Pro Tip: Don't push the fruit in too far. Leave some peeking out for a pretty finish and extra caramelization.
- Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean of batter (fruit pulp is fine).
- Let cool on a rack for at least 30 minutes before slicing. Serve warm or chilled after a night in the fridge.
Tips for Success
- Make sure the butter is soft but not melted before creaming.
- Always sift the dry ingredients to prevent lumps and ensure a tender crumb.
- Use fully ripe ground cherries for the best flavor.
- This cake improves in flavor and texture after resting overnight.
Variations
- Swap ground cherries for plums, peaches, cherries or nectarines.
- Try apples or pears for a fall version with extra cinnamon and nutmeg.
- Replace cinnamon with cardamom or ginger for a different spice profile.
- Add a splash of homemade vanilla extract to the batter.
- Sprinkle sliced almonds on top for crunch.
Serving Suggestions
This cake is wonderful on its own, but even better paired with a drizzle of silky Salted Caramel Sauce.
Try a slice with a scoop of Philadelphia-Style Lemon Ice Cream for a refreshing combination.
For a classic Italian finish, serve it alongside an Affogato or a glass of this smooth Cold Brew Coffee.
How to Store
Wrap the cooled cake tightly in plastic wrap or place it in an airtight container.
It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
The flavor deepens as it sits. You can also freeze it, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQ
Yes, but thaw and drain them well before using to prevent excess liquid from making the cake soggy.
You can use a regular 9-inch cake pan, but line it with parchment for easier removal.
Absolutely. In fact, the flavor improves after sitting overnight. Bake the day before and serve chilled or at room temperature.
Yes, almost any seasonal fruit works in this recipe, but avoid very watery fruits like watermelon or citrus.
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Easy Ground Cherry Cake Recipe
Ingredients
- ½ cup unsalted butter (1 stick), softened
- 1 cup granulated sugar plus 1 tablespoon, divided
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups ground cherries or husk cherries, or Cape gooseberries, or pineapple tomatillos, husked and washed
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and butter the inside of a 9-inch springform pan.
- In a medium bowl, cream together the butter and 1 cup sugar until light and fluffy. You can use an electric mixer, or a wooden spoon and a little elbow grease works just as well.
- Add the eggs one at a time, mixing until each is fully incorporated. Sift in the flour, baking powder, and salt, then stir until just combined.
- Spread the batter evenly into the prepared pan and smooth the top.
- In a small bowl, toss the husk cherries with 1 tablespoon sugar, lemon juice, and cinnamon.
- Pour the mixture over the batter and gently press the fruit down with the back of a spoon or your fingers.
- Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean of batter (fruit pulp is fine).
- Place the pan on a rack and let the cake cool for at least 30 minutes before slicing. Serve warm, or chill overnight and enjoy cold the next day.
Notes
- Make sure the butter is soft but not melted before creaming.
- Always sift the dry ingredients to prevent lumps and ensure a tender crumb.
- Use fully ripe ground cherries for the best flavor.
- This cake improves in flavor and texture after resting overnight.
Nutrition
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Really easy and delicious! The edges came out so crispy and satisfying.
Amazing! So glad the recipe worked well for you. 🙂
I had my first piece of Ground Cherry Pie at my now wifes family reunion some 65 years ago. Her grandmother was a Mennonite.
I now make the pie myself, and just got 26 cups of husked ground cherries from her cousin in Michigan. I froze them keeping enough out to make a pie tomorrow
I had my first piece of Ground Cherry Pie at my now wifes family reunion so 65 years ago. Her grandmother was a Mennonite.
I now make the pie myself, and just got 26 cups of husked ground cherries from her cousin in Michigan. I froze them keeping enough out to make a pie tomorrow
Yum!!!
I’d never cooked ground cherries before, only sort of like them raw, but we had a whole lot from our CSA so I decided to give this recipe a whirl to use them up.
So easy to make, delightfully light in texture, and I love that you can adapt the recipe to different versions just by changing the fruit.
I only had 2 cups of cherries but felt that was an adequate quota for the recipe
I'm so happy you love the recipe!
Absolutely delicious and so very easy to make with the ground cherries from our garden. We substitute gluten free flour mix 1:1 and the results are scrumptious.
Awesome, so happy it worked out for you!
I can't even believe how good this is. I ended up with so many ground cherries in my garden and had no idea what to do with them. I can't wait to try this recipe with whatever fruit is in season.
Im so glad you enjoyed it!!
End of gardening season with ground cherries in the ground and no plan. They were planted thinking they were tomatillos. Sigh. With the remaining few cherries already on the ground, I decided to try this recipe. We’ were a cup short on cherries so diced in apple. Made using Bob’s gluten-free flour, ghee, and coconut sugar in a 10in springform. Looks and smells great. Somewhat darker b/c of coconut sugar. Thanks for the change of pace.
Thanks for the review! Hope you enjoyed!
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THIS IS DELICIOUS! I found Ground Cherries at our Farmers Market with my dad, who hasn't had them in years. I've made this several times already and passed on your recipe. Thank You!!
Fantastic!! I'm so happy to hear. My ground cherries didn't do so hot this year, so no torte for me. Actually, that's not true, I just made it with other fruit. Thanks for your comment! 🙂
I just made this and used gluten-free flour....so delicious! Mmm thanks for sharing!
I have been looking for a good ground cherry cake recipe. I have about 7 plants in my backyard and they have been going nuts for the past few weeks. My kids (and my neighbors) Looooooved this cake! I'm about to make another one this evening 🙂
Oh, I'm so glad!! Thanks for commenting. Once those babies start producing, they just don't seem to stop! Hope you've had a great gardening season. 🙂
I live down the street from you and had the same problem with my tomatoes. There was an article in the Press back in Aug. that said it was caused by too much rain in June & July. So much rain packed the soil so tight around the roots is what caused the problem. We enjoy your website and your recipes. Our fav so for is the sweet potato hash.
Thanks, Don! That's so interesting. I don't recall June and July being unusually rainy, but it makes sense. I'm so glad you enjoy my recipes, and especially the sweet potato hash!!
Delicious both times I've made it. Mine needed extra baking time. . With fresh ground cherries I bake 65 minutes and it is perfect. Wonderful caramel flavor.. Can I make this with frozen cherries or should I thaw them?
Glad to hear you enjoyed the recipe! I would use the frozen cherries without thawing, it just may take a bit longer to bake.
So happy to find a recipe with these sweet pineapple flavors tasties. I was just writting that a possible reason for the lack of flavor is overwatering. It often is the cause of diluted flavor in tomatoes.
Thanks for the tip! I'm so glad you liked the recipe!