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.

• Ready In: 1 hr 20 mins
• Serves: 10-12

Ingredients

• 3 -4  medium  white onions, chopped
• 2  cups  cold butter or 2  cups margarine, divided
• 1  tablespoon poppy seed
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons paprika
• 1  teaspoon fresh coarse ground black pepper
• 4  cups all-purpose flour
• 1⁄2 cup cornstarch
• 1  tablespoon baking powder
• 1  tablespoon sugar
• 1  tablespoon brown sugar
• 5  eggs
• 3⁄4 cup milk
• 3⁄4 cup sour cream

Directions

1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
2. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
3. Remove from the heat; set aside.
4. In a bowl, combine the flour, cornstarch, baking powder and sugars.
5. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
6. Melt the remaining butter.
7. In a bowl, whisk the eggs, milk, sour cream and melted butter.
8. Make a well in dry ingredients; stir in egg mixture just until moistened.
9. Spread into a greased 10-inch springform pan.
10. Spoon onion mixture over the dough.
11. Place pan on a baking sheet.
12. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
13. Serve warm.