Sweet and Flavorful Onion Cake

This buttery Amish onion cake combines caramelized Vidalia onions with a tender, moist crumb for a savory treat that's just slightly sweet. It's a perfect accompaniment to soups and stews or delicious enough to stand on its own as a rustic appetizer.

I discovered this recipe during a trip through Pennsylvania Amish country and have been making it for Sunday family dinners ever since. The way my kitchen fills with the aroma of caramelizing onions never fails to bring everyone to the table early.

Ingredients

• Vidalia onions: their natural sweetness is essential for this recipe, look for firm bulbs with dry papery skins
• Butter: creates richness throughout the cake, use unsalted for better control of flavor
• Poppy seeds: add subtle texture and visual interest to the onion topping
• Paprika: brings a gentle warmth and depth to complement the sweet onions
• Flour: provides structure for the cake, all purpose works perfectly
• Cornstarch: the secret to a more tender crumb in this hearty cake
• Brown sugar: just enough to enhance the natural sweetness of the onions
• Eggs: bind the ingredients while adding richness to the batter
• Sour cream: creates moisture and a subtle tang in the finished cake

Step-by-Step Instructions

Caramelize the Onions:

Cook the chopped Vidalia onions slowly in butter over low heat for a full 10 minutes until they become translucent and begin to turn golden. Be patient with this step as proper caramelization develops the sweet flavor that makes this cake special. Add the poppy seeds and seasonings at the end to bloom their flavors in the warm butter.

Prepare the Dry Mixture:

Combine the flour, cornstarch, baking powder and brown sugar thoroughly in a large bowl. The cornstarch is crucial here as it weakens the flour's gluten formation, resulting in a more tender cake texture. When cutting in the cold butter, work quickly with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

Create the Wet Mixture:

Whisk the eggs first until slightly foamy before adding the milk, sour cream and melted butter. This ensures even distribution of the eggs throughout the batter. The temperature of these ingredients should be cool but not cold to prevent the melted butter from solidifying when mixed.

Combine and Bake:

Form a well in your dry ingredients and pour in the wet mixture all at once. Use a gentle folding motion rather than vigorous stirring to keep the batter light. Stop mixing the moment the flour disappears to prevent toughness. The batter will be thick but pourable when transferred to your springform pan.

Vidalia onions are my non-negotiable ingredient in this recipe. Once while visiting Georgia during onion season, I purchased a twenty-pound bag directly from a farmer to bring home just for making this cake. My husband thought I was crazy until he tasted the difference that truly fresh sweet onions made.

Storage and Make-Ahead Tips

This onion cake keeps beautifully in the refrigerator for up to four days when wrapped tightly. I often make it a day ahead for gatherings since the flavors actually improve overnight. For longer storage, slice the cooled cake and freeze individual portions between layers of parchment paper in an airtight container for up to three months. Thaw slices overnight in the refrigerator and reheat gently in a 300°F oven until just warmed through.

Perfect Pairings

Serve this savory cake alongside a hearty beef stew where its subtle sweetness balances rich flavors. For a lighter meal, pair with a simple green salad dressed with a tangy vinaigrette that cuts through the buttery richness. I particularly love serving slightly warm slices with a dollop of sour cream and fresh chives sprinkled on top for Sunday brunch alongside scrambled eggs.

Traditional Roots

Amish cooking centers around simple, wholesome ingredients transformed through careful technique. This onion cake exemplifies their tradition of using seasonal produce in creative ways that minimize waste and maximize flavor. While modern recipes often add cheese or herbs, the traditional version relies solely on the natural sweetness of onions and butter for flavor. Many Amish families serve variations of this cake alongside homemade soups during winter months when fresh produce is limited.

Frequently Asked Questions

→ What type of onions should I use?

Vidalia onions are recommended for this dish because of their natural sweetness. However, other sweet onions like Walla Walla or Maui onions can also work.

→ Can I prepare this cake in advance?

Yes, you can prepare the cake ahead of time. Store it at room temperature for up to one day, or refrigerate for 2-3 days. Reheat before serving for best flavor.

→ What can I serve with Amish Onion Cake?

It pairs well as a side with soups, stews, or salads. It can also be enjoyed on its own as a savory snack or appetizer.

→ Can I use a different type of flour?

All-purpose flour works best for this dish, but you can experiment with alternatives like gluten-free flour blends. Note that texture might differ slightly.

→ How can I store leftover onion cake?

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave before serving to bring back the buttery flavor and texture.