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Categories:
poppy seeds paprika salt onion marjoram freshly grnd pepper white pepper butter onion eggs sour cream butter brown sugar all-purpose cornstarch sugar baking pwdr butter eggs milk
Viewed: 17 - Published at: 5 years agoIngredients
- 1 Tbsp. Poppy seeds
- 1 1/2 tsp Paprika
- 1 1/4 tsp Salt
- 1 tsp Onion pwdr
- 3/4 tsp Marjoram
- 3/4 tsp Freshly grnd pepper
- 1/2 tsp White pepper
- 1/2 tsp Dillweed
- 4 Tbsp. Butter
- 3 1/2 c. Onion, minced
- 2 lrg Large eggs
- 1 c. Lowfat sour cream
- 2 Tbsp. Butter, melted
- 1 Tbsp. Dark brown sugar
- 2 c. All-purpose flour
- 1/4 c. Cornstarch
- 2 Tbsp. Sugar
- 4 tsp Baking pwdr
- 1/2 c. Butter (cool), cut up
- 3 lrg Large eggs
- 1/2 c. Lowfat milk
Method
- Preheat oven to 425.
- Grease 10-inch springform pan.
- Seasoning Mix: In small bowl combine poppy seeds, paprika, salt, onion pwdr, marjoram, peppers and dillweed.
- Set aside.
- Heat 4 Tbsp.
- butter in large skillet over medium high heat.
- Add in minced onions and cook till golden brown (10-15 min).
- Add in 4 tsp.
- of the Seasoning Mix and cook till fragrant, 30 seconds.
- Remove from heat and set aside.
- In medium bowl whisk Large eggs, lowfat sour cream, 2 Tbsp.
- melted butter and dark brown sugar.
- Set aside.
- Combine flour, cornstarch, sugar, baking pwdr and remaining Seasoning Fold in food processor.
- With machine on add in 1/2 c. cool butter, cut up; process till mix resembles fine crumbs.
- In large bowl, whisk 3 large Large eggs and 1/2 c. lowfat milk.
- Stir in flour mix just till moistened.
- Spread batter proportionately into prepared pan.
- Spread onion mix proportionately over batter.
- Top with a layer of sour-cream mix.
- Bake 25 to 30 min till top is golden brown and bubbly.
- Cold 10 min, then remove sides of pan.
- Cut cake into wedges and serve hot or possibly at room temperature.
