Amish Onion Cake or Bread
Amish Onion Cake or 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.
German Onion Bread
This recipe for Amish onion cake or bread is reminiscent of German Onion Cake or Zwiebelkuchen. A savory rustic pie of browned onions, Black Forest ham or bacon, caraway seeds, egg and sour cream. Onion cakes are popular in Germany’s wine growing regions. Traditionally, Zwiebelkuchen is enjoyed with a glass of Federweisser or grape must.
There are a few varieties of Zwiebelkuchen. Some are flat and cut into squares with a thinner layer of the topping, others are thicker and can be prepared in a springform pan. Schwäbischer Zwiebelkuchen is typically round and deep, simmilar to a quiche. Whatever the shape may be, traditional Zwiebelkuchen always consists of yeast dough, topped with caramelized onions, savory bacon and a thick creamy base. My hubby isn’t a fan of caraway seeds so I substituted poppy seeds.
Amish Onion Cake/Bread
- 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. Recent Recipe: Tom and Jerry Holiday Drink and 5 Recipes Using Gourmet Warehouse
16 Comments on “Amish Onion Cake or Bread”
When a recipe starts with Vidalia onions I have a hard time associating it with Amish anything..is there a large Amish community in Georgia? Since Vidalia’s can only be grown in Vidalia Georgia….please explain. I live among the Amish in Ohio..I would be hesitant to eat something they made. No Offense!
Actually there is a large Amish community in Georgia. I really don’t understand your question on the Amish and Vidalia onions. I live in Wisconsin and have visited Amish communities throughout WI, IL, IN and GA. The food has always been excellent. Lynn
This was a bust. It wasn’t cooked through even after 60minutes and the onions were way too salty and the cake part was way too bland!! No one liked it. I would recommend putting 1/2 the onions in the cake part itself with the rest as topping AND half the butter for the onions and DO NOT ADD BUTTER TO THE MILK MIXTURE. There was just WAY TOO MUCH BUTTER!! It leaked everywhere and was dripping out of the cake. I am an experienced bake and I thought the butter amount was off the charts and yup it is.
Hello Esther, As I stated, I found this recipe on the Taste of Home Website and followed it exactly. I think I emailed you the recipe ingredients and amounts. Sorry to here you had trouble with the recipe. My family liked it and I’ve made it several times, in a 9 inch springform pan. Lynn
Six years is a long time to wait!
My mom loves those onion rolls you can find in grocery stores. She would love this bread!
Thanks for sharing this week, Lynn.
Hi Amelia! This is a very delicious bread:) Lynn
Hi Lynn, this cake bread look nice, I like the soft texture. Something different from the usual bread. Regards.
That looks great!
Thanks! Have a great week~ Lynn
What an interesting recipe! I have never seen a bread like this before–will have to try it out sometime!
This looks so good! I love savory cakes and breads, especially to go with soups or salads, or alongside some meat. This sounds wonderful!
Hi Maria! This is really delicious~ Thanks for stopping! Lynn
Mmmm… That sounds wonderful! -Marci @ Stone Cottage Adventures
Hi Marci! Thanks for stopping by today~ Have a great week~Lynn
Hi Samantha~ Thanks for stopping by! I could have eaten the top right off this bread/cake!! The onion-poppy seed topping was delicious on this! Lynn
You had me at onion and poppy seed! Looks yummy!