Amish Onion Cake Recipes
AMISH ONION CAKE
This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large 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 small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 539 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
AMISH ONION CAKE
This is a rich, moist bread with an onion-poppy seed topping. It is wonderful with soup or salad and goes well with any meat. Prep time is approximate. Cook time only includes baking time. I got this recipe from one of my Amish cookbooks.
Provided by keen5
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- 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 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 a baking sheet.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Serve warm.
Nutrition Facts : Calories 648.1, Fat 44.5, SaturatedFat 26.9, Cholesterol 213.5, Sodium 775.9, Carbohydrate 52.6, Fiber 2.1, Sugar 4.5, Protein 10.4
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- 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.
- 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.
- 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.
- 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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