Title: Amish onion cake
 Categories: Bread
      Yield: 12 Servings
 
-----------------------SEASONING MIX----------------------------
      1 tb Poppy seeds
  1 1/2 ts Paprika
  1 1/4 ts Salt
      1 ts Onion powder
    3/4 ts Marjoram
    3/4 ts Freshly ground pepper
    1/2 ts White pepper
    1/2 ts Dillweed

----------------------------CAKE---------------------------------
      4 tb Butter
  3 1/2 c  Onion; chopped
      2 lg Eggs
      1 c  Sour cream
      2 tb Butter; melted
      1 tb Dark brown sugar
      2 c  All-purpose flour
    1/4 c  Cornstarch
      2 tb Sugar
      4 ts Baking powder
    1/2 c  Butter (cold); cut up
      3 lg Eggs
    1/2 c  Milk
 
  Preheat oven to 425. Grease 10-inch 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 (10-15 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 1/2 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 sour-cream 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.