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
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
3/4 cup whole milk
3/4 cup sour cream
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.