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, soup or salad. I’ve made it many times and have often been asked to share the recipe.

—Mitzi Sentiff, Annapolis, MD

Prep: 25 min. Bake: 35 min. Makes: 12 servings

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

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

2. In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1 ¼ 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 the egg mixture just until moistened.

3. Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

1 slice: 539 cal., 36g fat (22g sat. fat), 182mg chol., 748mg sod., 44g carb. (7g sugars, 2g fiber), 9g pro.