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Epicurious
Bon Appétit

Blackberry-Tahini Yogurt Cake

4.1

(6)

A slice of blackberrytahini yogurt cake on a pink plate with a fork.
Photo by Alex Lau

Trust us: This simple berry-studded cake recipe is a real keeper.

Recipe information

  • 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

  2. Do Ahead

    Step 5

    Cake can be baked 2 days ahead. Store tightly covered at room temperature.

TagsCakeDessertCardamomHerbs & SpicesCinnamonYogurtDairyLemonCitrusFruitBlackberryBerryTahiniVegetarianMake AheadEasyBakingSummerBon Appétit

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