Amish Onion Cake
Total TimePrep: 25 min. Bake: 35 min.
- 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, room temperature
- 3/4 cup 2% milk
- 3/4 cup sour cream
- 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 onions are 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. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts1 piece: 539 calories, 36g fat (22g saturated fat), 182mg cholesterol, 748mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 9g protein.
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Jan 8, 2020
I love it! So good. I substituted half of the butter with applesauce and the sour cream with a non-dairy cashew yogurt due to family members’ allergies. (For the same reason I use gluten-free flour.) It was still fantastic, and lighter too. Next time I would mix in a little bit of the onions and poppy seeds into the bread itself. I have to cast iron skillet’s but had to put it in a larger pan 13” x 9”.
Nov 9, 2017
Yummy, yummy but 36 grams of fat and well over 500 calories PER SERVING?.
Jun 10, 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
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.