Onion Cake (Amish)

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.

3-4 medium onions, chopped
2 cups butter, cold, divided
1 Tbsp. poppy seeds
1½ tsp. sea salt
1½ tsp. ground paprika
1 tsp. black pepper, coarsely ground
4 cups all-purpose flour, unbleached
½ cup cornstarch
1 Tbsp. baking powder
1 Tbsp. sugar
1 Tbsp. Erythritol Gold
5 large eggs, room temperature
¾ cup milk
¾ cup sour cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 10” cast-iron skillet or spring-form pan.

In a large skillet, cook onions in ½ cup butter over low heat for 10 minutes. Stir in the poppy seeds, sea salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside.

In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1¼ cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened.

Spread into prepared pan. Spoon onion mixture over the batter.

Place pan on a baking sheet. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.

Serve warm.

Makes 12 servings.