Amish Onion Cake
Total TimePrep: 25 min. Bake: 35 min.
Should have done some other reading (reviews) and remembered how bad cornstarch tastes in any bread.
I have not made this recipe yet, tho I have saved it and plan to do so. For those saying a 10" skillet is too small, I think a 12" skillet would work. This is based on a reviewer saying she used a 9x13" pan. So I compared the area of a 9x13" pan with a 12" round skillet; they are very close in size. I couldn't add a review without rating it, so took my best guess based on my knowledge of what makes recipes work and not work. The small amount of sugar, while desirable in a savory recipe, may make this drier and not keep as well.
This was awesome as I made the changes that others commented about. I did 3/4 C butter with 1/2 C apple sauce to go into batter instead of 1 1/4 C butter. I also added 1/3 C additional diced onion, 1 tsp poppy seed and a handful of cheddar cheese to the dough. I used 13 x 11 pan without cookie sheet and upped the time for an additional 10 to 15 minutes.. Check the cake tester during additional time. Had a bowl of soup and slice of bread. It was delicious.
The instructions/proportions are absolutely incorrect. This recipe as written makes one cakes/loaf, but when I followed the directions to put it into a 10" cast iron pan it absolutely wouldn't fit, so I put it in a 10" dutch oven. It still overflowed and made a big mess in my oven (which is probably why it says in the directions to place a sheet pan in the oven along with the cake). The flavor is pretty good, a good soup bread, but it's going to be a while before I pick this recipe up again (and reduce it by half).
This sounds a nice recipe but I would like to somehow add cheese to the dough...has anyone done this before? or does anyone have suggestion how to adapt it to have cheese in the recipe please?
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”.
Yummy, yummy but 36 grams of fat and well over 500 calories PER SERVING?.
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
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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