CONTEST BREADS: German Onion Cake

GERMAN ONION CAKE
Adapted by BumbleBeeBoogie

2 cups (3 large yellow onions), peeled and coarsely chopped
2 tablespoon (1/4 stick) butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried marjoram, or 1 teaspoon fresh
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons double-action baking powder
5 tablespoons solid vegetable shortening
3/4 to 1 cup whole milk
1 large egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika

In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 teaspoon of the salt, the marjoram and the pepper. Set aside to cool.

Preheat oven at 450 degrees F. Oil a 10-inch round cake pan.

In a food processor bowl, place the flour, cornstarch, baking powder, and the remaining salt; mix. Add the shortening to the flour mixture and process until it is the texture of soft crumbs. Add as much of the milk as needed to form a soft dough.

Use your fingers to spread the dough out evenly in the oiled cake pan. Spread the cooked onion mixture over the top of the dough.

In a bowl, beat the egg and sour cream together. Spoon the mixture over the onion layer, spreading the cream out to the very edge of the pan. Sprinkle lightly with the poppy seeds and the paprika.

Bake for 20 minutes. Let cool slightly; then cut into wedges.