The “Savory Gold” Amish Onion Cake
This cake is traditionally served warm alongside a hearty soup or enjoyed as a standalone afternoon snack with a sharp piece of cheddar cheese.
| Category | Details |
| Prep Time | 20 minutes |
| Bake Time | 30–35 minutes |
| Total Time | 55 minutes |
| Yield | 1 (9×13 inch) Cake |
🍴 Ingredients
- The Onion Topping:
- 3 Large Yellow onions, thinly sliced
- 4 tbsp Unsalted butter
- 1 tbsp Poppy seeds
- ½ tsp Salt & ½ tsp Black pepper
- The Savory Batter:
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- ½ cup (1 stick) Butter, softened
- 1 cup Sour cream (full fat is best here)
- 2 Large eggs
👩🍳 Instructions
1. The Onion Caramelization
- In a large skillet, melt 4 tbsp butter over medium heat. Add the sliced onions.
- Cook for 15–20 minutes, stirring occasionally, until they are soft and a deep golden brown. Stir in the poppy seeds, salt, and pepper. Set aside to cool slightly (and drain if they seem oily).
2. The Creaming Phase
- Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking pan.
- In a large bowl, cream the softened butter until smooth. Add the eggs one at a time, followed by the sour cream. The batter will be very thick and rich.
3. The Dry Fold
- Sift in the flour, baking powder, and salt.
- Fold gently until just combined. Do not overmix, or the cake will become tough rather than tender.
4. The Assembly
- Spread the batter evenly into the prepared pan. It will be a thin layer, which is intentional.
- Spread the caramelized onion mixture evenly over the top of the batter, pressing down very lightly so the onions “nestle” into the surface.
5. The Bake
- Bake for 30–35 minutes until the edges are golden brown and a toothpick inserted into the center of the cake (avoiding the onions) comes out clean.
The “Herb” Variation: While poppy seeds are traditional, many Amish cooks will add a teaspoon of dried dill or thyme to the onion mixture. This adds an earthy, floral note that pairs beautifully with the tang of the sour cream in the batter.