August 24, 2013

Amish Onion Cake

On the Menu Today~
Amish Onion Cake

This rich, moist bread has an onion-poppy seed topping.
It's a wonderful change from regular bread served with a meal.
You can serve this bread as a side with meat, stews, soup, chili or
you can top slices with cheese and eat it that way too!

I have wanted to try this cake/bread for a long time.
I found this recipe in a Taste of Home Cookbook called:
"The Market Fresh Cookbook."

I bought this cookbook over 6 years ago and
thought it was high time to give this recipe a try.
This bread is wonderful.
Rich, hearty, different and tasty~
A nice change of pace from dinner rolls or corn bread.
It's great toasted too.

Thin slices of Amish Onion Cake would be great served with a
spoonful of left-over Thanksgiving Day gravy...{wink wink}

Amish Onion Cake

  • 3 to 4 medium sweet onions, chopped (Vidalia)
  • 2 cups cold butter, divided
  • 1 tablespoon poppy seeds
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon paprika
  • 1 teaspoon coarsely ground pepper
  • 4 cups flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 5 eggs
  • 3/4 cup 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 heat; set aside.
  2. In a large bowl, combine flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
  3. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter.
  4. Make a well in the dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10 inch springform pan. Spoon onion mixture over the dough. Place pan on baking sheet.
  5. Bake at 350 ยบ for 35 to 45 minutes or until toothpick inserted near the center comes out clean.
Bread, OnionCakeCream, Egg, Poppy Seed

Serve warm.
Yield: 10-12 servings.

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