Amish Onion Cake

Why You’ll Love This Recipe

I like this recipe because it transforms simple pantry ingredients into something incredibly flavorful. The caramelized onions seasoned with paprika and poppy seeds create a topping that’s both fragrant and satisfying. The cake itself is moist, rich, and pairs beautifully with soups, roasted meats, or can be enjoyed on its own. It’s a dish that always reminds me of cozy home cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3-4 Vidalia onions, chopped into 1″ pieces
2 cups cold butter, divided
1 tablespoon poppy seeds
1½ teaspoons salt
1 teaspoon paprika
1 teaspoon black pepper
4 cups flour
½ cup cornstarch
1 tablespoon baking powder
2 tablespoons brown sugar
5 eggs
¾ cup whole milk
¾ cup sour cream

Directions

1. I preheat the oven to 350°F and place the rack in the middle position.

2. In a skillet, I sauté the onions in ½ cup butter over low heat for about 10 minutes, until translucent and lightly golden. I stir in the poppy seeds, salt, paprika, and pepper, then remove from the heat.

3. In a large bowl, I whisk together flour, cornstarch, baking powder, and brown sugar. I cut in 1¼ cups cold butter until the mixture looks like coarse crumbs.

4. In another bowl, I whisk the eggs, milk, sour cream, and the remaining melted butter until smooth.

5. I pour the wet mixture into the dry ingredients, stirring gently until just combined.

6. I transfer the batter into a greased springform pan and spread it evenly. I top with the onion mixture, spreading it across the surface.

7. I bake for 35–45 minutes, until a knife inserted in the center comes out clean.

8. I let the cake cool for at least 5 minutes before releasing it from the pan, then serve warm or at room temperature.

Servings and Timing

This recipe makes about 10–12 slices. The total time is 1 hour and 5 minutes, including preparation and baking.

Variations

Sometimes I add shredded Swiss or Gruyère cheese to the onion topping for extra richness. I also like to mix fresh herbs such as thyme or rosemary into the batter for a fragrant twist. If I want more sweetness, I use caramelized onions cooked longer for deeper flavor. For a lighter version, I reduce the butter slightly and use Greek yogurt instead of sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 325°F until heated through. It also freezes well—after cooling, I wrap slices tightly and freeze for up to 2 months, then thaw and reheat before serving.

FAQs

Can I use a different type of onion?

Yes, I sometimes use yellow or white onions, though Vidalia onions add a nice sweetness.

Do I need a springform pan?

No, I can use a regular cake pan or casserole dish, though a springform makes it easier to remove.

Can I make this ahead of time?

Yes, I bake it a day in advance, then reheat it before serving.

How do I make the topping crispier?

I let the onions caramelize a bit longer before adding them to the cake.

Can I add cheese to the recipe?

Yes, I like adding shredded Swiss, Gruyère, or cheddar for extra flavor.

Can I reduce the butter?

Yes, though the cake will be less rich. I sometimes replace part of it with olive oil.

What should I serve this with?

I like pairing it with soups, roasted chicken, or a fresh salad.

Can I make it gluten-free?

Yes, I replace the flour with a gluten-free blend and add a bit more liquid if needed.

Why is my cake too dense?

It’s important not to overmix the batter—gentle stirring keeps the texture light.

Can I freeze this cake?

Yes, I freeze individual slices wrapped tightly and reheat them when needed.

Conclusion

This Amish onion cake is a savory, homey recipe that I love baking when I want something comforting and full of flavor. The buttery cake and seasoned onion topping make it hearty yet simple, and it always brings warmth to the table. Whether served as a side dish or enjoyed on its own, it’s a farmhouse classic worth making again and again.