Skip to main content
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

See Related Recipes and Cooking Tips

Read More
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Rye, Cranberry, and Dark Chocolate Cookies
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Easy Cherry Turnovers
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.