Recipe - Amish Onion Cake

SEASONING MIX
1 tablespoon Poppy seeds
1 One half teaspoon Paprika
1 One fourth teaspoon Salt
1 teaspoon Onion powder
Three fourths teaspoon Marjoram
Three fourths teaspoon Freshly ground pepper
One half teaspoon White pepper
One half teaspoon Dillweed

CAKE
4 tablespoon Butter
3 One half cup Onion; chopped
2 lg Eggs
1 cup Sour cream
2 tablespoon Butter; melted
1 tablespoon Dark brown sugar
2 cup Allpurpose flour
One fourth cup Cornstarch
2 tablespoon Sugar
4 teaspoon Baking powder
One half cup Butter (cold); cut up
3 lg Eggs
One half cup Milk

Preheat oven to 425. Grease 10inch springform pan. Seasoning Mix: In small
bowl combine poppy seeds, paprika, salt, onion powder, marjoram, peppers
and dillweed. Set aside. Melt 4 tablespoons butter in large skillet over
medium high heat. Add chopped onions and cook until golden (1015 minutes).
Add 4 teaspoons of the Seasoning Mix and cook until fragrant, 30 seconds.
Remove from heat and set aside. In medium bowl whisk eggs, sour cream, 2
tablespoons melted butter and dark brown sugar. Set aside. Combine flour,
cornstarch, sugar, baking powder and remaining Seasoning Mix in food
processor. With machine on add One half cup cold butter, cut up; process until
mixture resembles fine crumbs. In large bowl, whisk 3 large eggs and 1/2
cup milk. Stir in flour mixture just until moistened. Spread batter evenly
into prepared pan. Spread onion mixture evenly over batter. Top with a
layer of sourcream mixture. Bake 25 to 30 minutes until top is golden and
bubbly. Cool 10 minutes, then remove sides of pan. Cut cake into wedges and
serve warm or at room temperature.

Recipe by: Seasoned America, Paul Prudhomme

Posted to MCRecipe Digest V1 #949 by MAMacR MAMacR@aol.com on Dec 7,
1997