Prepare the coffee, folks, this is a tea cake that you will want to share with friends and family, and everyone’s tummy will be happy and coming back for seconds! This is adapted from Melissa Clark’s recipe for French Yogurt Cake with Cherries and Cardamom from her Dinner in French book. If you haven’t checked out this book, it is gorgeous, with inspiring photos and stories to boot! I changed up a few things to my personal preferences; the addition of rye flour (the rye/cardamom combo is dreamy), greek yogurt, coconut oil and ground cherries. If ground cherries aren’t something you can find, the original recipe calls for fresh or frozen (traditional) cherries, which you can find more easily. I happen to have A LOT of these beautiful golden ground cherries in my garden right now, and they worked amazingly well here. Ground cherries are a super easy plant to grow and they come back year after year. My kids love searching for the little tomatillo-like pods that fall from the plant (photo below). Then they unwrap them like presents and eat the berries inside. They are a unique and not too sweet, but delicious little gem of a berry! A shout out to my sweet friend Hannah, of Cascade Heritage Gardens, for supplying me with my first ever Ground Cherry plant. That one plant from last summer, spread its joy and created so many new plants for this season. It’s the gift that keeps on giving, and very tasty one at that! : )
Recipe:
Butter, for coating your loaf pan
1 cup (125 grams) all-purpose flour
2/3 cup (90 grams) rye flour
1 teaspoon baking powder
1 heaping teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/3 cup sugar
1 cup greek yogurt
1/2 coconut oil
2 large eggs
1 cup mixed ground cherries and blueberries
Directions:
- Heat oven to 350 degrees F and coat a 9″ x 5″ loaf pan with butter.
- Using a scale, weigh your flours before combing them with the other ingredients.
- Whisk together flour, rye flour, baking powder, cardamom, baking soda, salt and sugar in a bowl.
- In a second bowl, combine yogurt, eggs, coconut oil and mix thoroughly.
- Make a well in the center of your dry ingredients. Pour egg/yogurt/oil mixture into dry ingredients.
- With a wooden spoon, mix in ground cherries/blueberries and stir until just combined.
- Pour batter into prepared pan and bake until golden on top and 190 degrees inside (test with a thermometer)~ about 50 minutes. This will insure the inside is not gooey.
- Cool loaf pan on a wire rack. Once cooled, invert the pan onto a cutting board or other plate. Slice and serve with butter, or honestly, just on its own! It’s that good.
