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Amish Onion Cake

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.
  • Makes
    12 servings

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, room temperature
  • 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 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 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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