Back to Amish Onion Cake

Print Options


Card Sizes

Amish Onion Cake Recipe

Amish Onion Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:12 servings


  • 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: 12 servings.

Nutritional Facts

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

Reviews for Amish Onion Cake

Sort By :

Average Rating
Reviewed Nov. 9, 2017

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

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"

nancy headlee
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."

Loading Image