Amish Onion Cake

  • 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
  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.

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