Weekly Updates

Let's join our newsletter!

Do not worry we don't spam!

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.

Ingreadient:

    • 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 :

    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.
    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. 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.

Releted Recipes

Weekly updates

Join our newsletter for
latest updates!

Sign up to receive Our weekly newsletter to get new recipes delivered straight to your inbox!