Ingredients:

  • 3 Large Vidalia onions, thinly sliced
  • 0.5 cup unsalted butter
  • 2 tbsp poppy seeds
  • 1 tsp cracked black pepper
  • 0.5 tsp sea salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup full-fat sour cream
  • 0.5 cup whole milk
  • 0.25 cup granulated sugar

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease your 9x13-inch baking pan with a bit of butter.
  2. Sauté the 3 sliced Vidalia onions in 0.5 cup unsalted butter over medium heat.
  3. Stir in the 2 tbsp poppy seeds, 1 tsp cracked black pepper, and 0.5 tsp sea salt once onions are soft and translucent.
  4. Whisk together the 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 0.25 cup sugar in a large bowl.
  5. Combine the 2 large eggs, 1 cup sour cream, and 0.5 cup milk in a separate bowl until smooth.
  6. Fold the wet ingredients into the dry ingredients gently. Stop as soon as the flour disappears to avoid a tough cake.
  7. Spread the batter into the prepared pan using a spatula. It will be thick, so push it into the corners.
  8. Layer the buttery onion mixture evenly over the top of the batter. The butter should soak into the edges.
  9. Bake for 35 minutes until the edges are golden brown and the center is set.
  10. Cool for at least 10 minutes before slicing. This allows the crumb to structure so it doesn't crumble.