Amish Onion Cake Recipe

4.5 3 3
Amish Onion Cake Recipe
Amish Onion Cake Recipe photo by Taste of Home
Publisher Photo

Amish Onion Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 3 to 4 medium onions, chopped
  • 2 cups cold butter, divided
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon coarsely ground pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 5 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup sour cream

Directions

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside.
In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened.
Spread into a greased 10-in. springform pan or 10-in. cast-iron skillet. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 10-12 servings.
Originally published as Amish Onion Cake in Taste of Home August/September 2003, p29

Nutritional Facts

1 piece: 539 calories, 36g fat (22g saturated fat), 182mg cholesterol, 748mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 9g protein.

  • 3 to 4 medium onions, chopped
  • 2 cups cold butter, divided
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon coarsely ground pepper
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 5 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup sour cream
  1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside.
  2. In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened.
  3. Spread into a greased 10-in. springform pan or 10-in. cast-iron skillet. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 10-12 servings.
Originally published as Amish Onion Cake in Taste of Home August/September 2003, p29

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Reviews forAmish Onion Cake

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MY REVIEW
JeJo8337 User ID: 1622503 277482
Reviewed Nov. 9, 2017

"Yummy, yummy but 36 grams of fat and well over 500 calories PER SERVING?."

MY REVIEW
delowenstein User ID: 3766053 96201
Reviewed Jun. 10, 2014 Edited Jun. 11, 2014

"I tasted the cake! IT IS SO GOOD! The onion topping really gives this cake a lot of flavor! I took it to the hospital today to share with my Volunteer Resources Office & also the Cancer Registry Office! I'm rating this recipe as a 5* recipe! I have made some adjustments to this recipe, though and here is my adaptation: I used 4 Vidalia onions, chopped, 2 tsp. salt DIVIDED: 1 tsp. for the topping and 1 tsp. for the batter. I used 3/4 cup unflavored yogurt instead of sour cream! I greased and floured the 10" springform pan I used!Please note that I baked the cake for 45 to 50 minutes! seeds The bread came out looking just like the photo! Another thing: Place foil around the pan! My pan did leak! Wrap securely, so that at least the drips will be on the foil! I did put my pan on a large baking sheet! Thank you, Mitzi Sentiff, for sharing your recipe with TOH! I found that I could get a total of 15 slices out of this recipe! delowenstein"

MY REVIEW
nancy headlee User ID: 5479331 89721
Reviewed Jul. 21, 2011

"The top on this is wonderful. The cake was rather bland. It calls for a LOT of butter and the pan that I baked it on was covered with butter. I will make it again, but will experiment with the cake. Add some extra flavoring (maybe garlic or a little onion stirred right into the dough. I may make the topping again just to use on a grilled hamburger. That is really good."

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