Amish Onion Cake

A rich, moist bread with an onion-poppy seed topping.

3 to 4 medium onions, chopped
2 cups cold butter, divided
1 tablespoon poppy seeds
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
4 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
5 eggs
3/4 cup milk
3/4 cup sour cream

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside.

In a bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1 1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a 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 a greased 10-inch spring-form pan. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm.

Yield: 10-12 servings