Amish Onion Cake

This is the side dish you didn’t know you needed.

We love a bit of cornbread with dinner sometimes, but this Amish onion cake has been a real game changer. Just like the subtle sweetness that cornbread has, this onion “cake” does have some sweetness because of the caramelized onions on top and a just a tiny bit of sugar in the batter. But, this dense, cake-like bread is also incredibly moist thanks to whole milk, sour cream, and the addition of 5 eggs into the mix.

Makes 10-12 slices
10m prep time
55m cook time

INGREDIENTS :

• 3 to 4 Vidalia onions, chopped into 1″ pieces
• 2 cups cold butter, divided
• 1 Tbsp poppy seeds
• 1 1/2 tsp salt
• 1 tsp paprika
• 1 tsp black pepper
• 4 cups flour
• 1/2 cup cornstarch
• 1 Tbsp baking powder
• 2 Tbsp brown sugar
• 5 eggs
• 3/4 cup whole milk
• 3/4 cup sour cream

DIRECTIONS :

1. Preheat oven to 350˚F. Over low heat sauté onions in 1/2 cup butter for 10 minutes. Add in poppy seeds, salt, paprika, and pepper and stir to combine. Remove pan from heat and set aside.
2. In a large bowl mix together flour, cornstarch, baking powder, and sugar. Cut in 1 1/4 cups butter to form a loose and crumbly dough.
3. Melt the rest of the butter. In a separate bowl whisk together eggs, milk, sour cream, and melted butter. Make a well in the dry ingredients and pour the wet mixture into the dry. Stir only until just combined.
4. Pour batter into a greased 10” springform pan. Top with caramelized onions. Bake for 35-45 minutes or until knife inserted in center comes out clean. Allow to cool for at least 5 minutes before releasing from the pan.