Receta Amish Onion Cake
This rich, moist bread has an onion-poppy seed topping. It is a wonderful break from regular bread served with a meal. You can serve this bread with meat, a stew or chili. 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 was wonderful! Rich, hearty and tasty~ A nice change from dinner rolls or corn bread.
Amish Onion Cake
- 3 to 4 medium onions, chopped. I used Vidalia Onions
- 2 cups cold butter, divided
- 1 T poppy seeds
- 1 1/2 t salt
- 1 1/2 t paprika
- 1 t coarsely ground pepper
- 4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 T baking powder
- 1 T sugar
- 1 T 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 the heat; set aside.
In a 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 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 350º for 35-45 minutes or until toothpick inserted near the center comes out clean. Serve warm. Yield: 10-12 servings.