Blackberry-Tahini Yogurt Cake Recipe

Name: Blackberry-Tahini Yogurt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1/2 teaspoon ground cardamom or cinnamon; 4 tablespoons plus 1 cup sugar; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt, plus more; 2 large eggs; 1 cup plain whole-milk yogurt; 1/2 cup vegetable oil; 2 teaspoons finely grated lemon, lime, or orange zest; 2 cups fresh (or frozen, thawed) blackberries; 1/4 cup tahini

Ingredients

1/2 teaspoon ground cardamom or cinnamon
4 tablespoons plus 1 cup sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt, plus more
2 large eggs
1 cup plain whole-milk yogurt
1/2 cup vegetable oil
2 teaspoons finely grated lemon, lime, or orange zest
2 cups fresh (or frozen, thawed) blackberries
1/4 cup tahini

PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 8 servings

Instructions

Preheat oven to 350°F. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round.
Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl.
Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine.
Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth.
Fold in berries; scrape batter into prepared pan.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl.
Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes.
Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.