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
Reviews
Should have done some other reading (reviews) and remembered how bad cornstarch tastes in any bread.
I have not made this recipe yet, tho I have saved it and plan to do so. For those saying a 10" skillet is too small, I think a 12" skillet would work. This is based on a reviewer saying she used a 9x13" pan. So I compared the area of a 9x13" pan with a 12" round skillet; they are very close in size. I couldn't add a review without rating it, so took my best guess based on my knowledge of what makes recipes work and not work. The small amount of sugar, while desirable in a savory recipe, may make this drier and not keep as well.
This was awesome as I made the changes that others commented about. I did 3/4 C butter with 1/2 C apple sauce to go into batter instead of 1 1/4 C butter. I also added 1/3 C additional diced onion, 1 tsp poppy seed and a handful of cheddar cheese to the dough. I used 13 x 11 pan without cookie sheet and upped the time for an additional 10 to 15 minutes.. Check the cake tester during additional time. Had a bowl of soup and slice of bread. It was delicious.
The instructions/proportions are absolutely incorrect. This recipe as written makes one cakes/loaf, but when I followed the directions to put it into a 10" cast iron pan it absolutely wouldn't fit, so I put it in a 10" dutch oven. It still overflowed and made a big mess in my oven (which is probably why it says in the directions to place a sheet pan in the oven along with the cake). The flavor is pretty good, a good soup bread, but it's going to be a while before I pick this recipe up again (and reduce it by half).
This sounds a nice recipe but I would like to somehow add cheese to the dough...has anyone done this before? or does anyone have suggestion how to adapt it to have cheese in the recipe please?
I love it! So good. I substituted half of the butter with applesauce and the sour cream with a non-dairy cashew yogurt due to family members’ allergies. (For the same reason I use gluten-free flour.) It was still fantastic, and lighter too. Next time I would mix in a little bit of the onions and poppy seeds into the bread itself. I have to cast iron skillet’s but had to put it in a larger pan 13” x 9”.
Yummy, yummy but 36 grams of fat and well over 500 calories PER SERVING?.
I tasted the cake! IT IS SO GOOD! The onion topping really gives this cake a lot of flavor! I took it to the hospital today to share with my Volunteer Resources Office & also the Cancer Registry Office! I'm rating this recipe as a 5* recipe! I have made some adjustments to this recipe, though and here is my adaptation: I used 4 Vidalia onions, chopped, 2 tsp. salt DIVIDED: 1 tsp. for the topping and 1 tsp. for the batter. I used 3/4 cup unflavored yogurt instead of sour cream! I greased and floured the 10" springform pan I used!Please note that I baked the cake for 45 to 50 minutes! seeds The bread came out looking just like the photo! Another thing: Place foil around the pan! My pan did leak! Wrap securely, so that at least the drips will be on the foil! I did put my pan on a large baking sheet! Thank you, Mitzi Sentiff, for sharing your recipe with TOH! I found that I could get a total of 15 slices out of this recipe! delowenstein
The top on this is wonderful. The cake was rather bland. It calls for a LOT of butter and the pan that I baked it on was covered with butter. I will make it again, but will experiment with the cake. Add some extra flavoring (maybe garlic or a little onion stirred right into the dough. I may make the topping again just to use on a grilled hamburger. That is really good.
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