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

Ingredients

• 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 º for 35 to 45 minutes or until toothpick inserted near the center comes out clean.

Bread, Onion, Cake, Cream, Egg, Poppy Seed

Serve warm.
Yield: 10-12 servings.