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

Directions

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