Blackberry-Tahini Yogurt Cake

I usually don’t post a recipe that I have found in a magazine or blog!  This recipe is an exception.  When I received my issue of Bon Appetite this month I was definitely tempted to try this cake, and Jack, the dessert maker in the family, was more than willing to lend a hand.  He loved the fact that it was a super easy cake to make as you simply mix everything together, and all you need is a 9 inch spring pan, and you are set. You can click on the following link to see how the recipe appeared in Bon Appetite  BON APPETITE, September, 2017 .

Apparently, I was not the first person to be attracted to the recipe because on doing an internet search to publish the link, I discovered not only that the recipe was not developed by the magazine kitchens, but was borrowed.  AND, that the recipe appears in numerous blogs.

The only change that was made in the recipe is that Jack mixed 1/2 blackberries and 1/2 raspberries.  Julie reports having made it with raspberries and it was good with that berry as the only lonely as well…so, maybe we should change the name to Tahini-Blackberry/Raspberry yogurt cake?  Just kidding…apparently the cake is fairly adaptable to experimentation.


The cake has a very nice crust!

And makes a nice presentation cutting at the table


  1. 1/2 teaspoon ground cardamom or ground cinnamon
  2. 1 -1/4 cups sugar
  3. 2- ¼ cups all-purpose flour
  4. 2 teaspoons baking pwder
  5. ½ teaspoon salt
  6. 2 large eggs
  7. 1 cup plain whole-milk yogurt
  8. ½ cup vegetable oil
  9. 2 teaspoons lemon, lime, or orange zest
  10. 2 cups fresh blackberries
  11. ¼ cup tahini

Preheat oven to 350°

  1. 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 or cinnamon and 2 Tbsp. sugar in a small bowl; set aside.
  2. Whisk flour, baking powder, 1 cup sugar, and ½ 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.
  3. Mix tahini, a pinch of salt, and remaining 2 tablespoons sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
  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.

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