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Amish Onion Cake/Bread
This rich, moist savory cake has an onion-poppy seed topping but that’s just the beginning. It’s a dense cake made with white flour, eggs, butter, milk and sour cream. The perfect accompaniment to any breakfast, lunch or dinner. 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 top slices with cheese. Amish Onion Cake/Bread makes a fantastic grilled cheese sandwich.
Taste of Home
We 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.” One of many in my vast collection of Taste of Home Cookbooks. I bought this cookbook over 6 years ago and thought it was high time to give this recipe a try. I’m so glad I did! This bread is wonderful. Rich, hearty, different and tasty. A nice change of pace from dinner rolls or corn bread often served with Thanksgiving dinner.
Amish Onion Cake/Bread is rich and delicious!
- 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
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.
In a large bowl, combine flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter.
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. Bake at 350 º for 35 to 45 minutes or until toothpick inserted near the center comes out clean. Serve warm. Yield: 10-12 servings.
For dessert serve warm slices of Apple Kuchen with a whipped cream cheese topping or with my favorite, cinnamon ice cream.