Description
A rustic, savory cake layered with buttery, seasoned onions and a moist, hearty base. This Amish onion cake is perfect as a side dish or comforting centerpiece, filling the kitchen with the aroma of caramelized onions and warm spices.
Ingredients
3–4 Vidalia onions, chopped into 1-inch pieces
2 cups cold butter, divided
1 tbsp poppy seeds
1½ tsp salt
1 tsp paprika
1 tsp black pepper
4 cups flour
½ cup cornstarch
1 tbsp baking powder
2 tbsp brown sugar
5 eggs
¾ cup whole milk
¾ cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a springform pan.
- In a skillet, sauté onions in ½ cup butter over low heat for about 10 minutes until translucent and lightly golden. Stir in poppy seeds, salt, paprika, and pepper. Remove from heat.
- In a large bowl, whisk flour, cornstarch, baking powder, and brown sugar. Cut in 1¼ cups cold butter until mixture resembles coarse crumbs.
- In another bowl, whisk eggs, milk, sour cream, and remaining melted butter until smooth.
- Pour wet mixture into dry mixture and stir gently until just combined.
- Spread batter evenly into the prepared pan. Top with onion mixture, spreading across the surface.
- Bake 35–45 minutes, or until a knife inserted in the center comes out clean.
- Cool for 5 minutes before releasing from pan. Serve warm or at room temperature.
Notes
Add shredded Swiss, Gruyère, or cheddar cheese to the onion topping for extra richness.
Mix fresh herbs like thyme or rosemary into the batter for flavor.
Cook onions longer for a sweeter, more caramelized topping.
Replace sour cream with Greek yogurt for a lighter version.
Use a regular cake pan or casserole dish if you don’t have a springform pan.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
