Amish Onion Cake
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 12 servings.
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
Ingredients
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3 to 4 medium onions, chopped
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2 cups cold butter, divided
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1 tablespoon poppy seeds
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1-1/2 teaspoons salt
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1-1/2 teaspoons paprika
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1 teaspoon coarsely ground pepper
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4 cups all-purpose flour
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1/2 cup cornstarch
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1 tablespoon baking powder
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1 tablespoon sugar
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1 tablespoon brown sugar
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5 large eggs, room temperature
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3/4 cup 2% milk
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3/4 cup sour cream
Directions
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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 onions are golden brown, stirring occasionally. Remove from the heat; set aside.
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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.
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3.
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 Facts
1 piece: 539 calories, 36g fat (22g saturated fat), 182mg cholesterol, 748mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 9g protein.
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