Blackberry-Tahini Yogurt Cake

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

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round.

3. 3

   Lightly coat parchment with nonstick spray.

4. 4

   Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.

5. 5

   Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl.

6. 6

   Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine.

7. 7

   Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth.

8. 8

   Fold in berries; scrape batter into prepared pan.

9. 9

   Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl.

10. 10

    Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.

11. 11

    Bake cake until a tester inserted into the center comes out clean, 50–60 minutes.

12. 12

    Transfer to a wire rack; let cool in pan.

13. 13

    Invert onto a plate, then turn right side up.

14. 14

    Cake can be baked 2 days ahead.

15. 15

    Store tightly covered at room temperature.