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Ингредиенты
- 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
Инструкции
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 176 | 57% |
| Total Fat 19.95g | 25% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 809mg | 34% |
| Potassium 177mg | 5% |
| Total Carbs 27.41g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.54g | 4% |
| Protein 6.31g | 10% |
