--COAT--
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-blooded); cut up
3 lg Eggs
1/2 c Milk

Preheat oven to 425. Stain 10-inch springform pan. Seasoning Mix: In small
bowl combine poppy seeds, pimiento, saltiness, onion pulverise, oregano, peppers
and dillweed. Set by. Melting 4 tablespoons butter in large skillet over
medium high warmth. Add chopped onions and cook until lucky (10-15 proceedings).
Affix 4 teaspoons of the Seasoning Mix and cook until fragrant, 30 seconds.
Remove from heat and set digression. In medium bowl whisk egg, sour drub, 2
tablespoons melted butter and dark brown cabbage. Set digression. Combine flour,
cornstarch, clams, baking powder and remaining Seasoning Mix in food
processor. With machine on join 1/2 cup cold butter, carve; process until
mixture resembles fine crumbs. In large trough, whip 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 clobber. Top with a
layer of sour-cream assortment. Broil 25 to 30 minutes until top is golden and
champagne. Nerveless 10 minutes, then remove sides of pan. Cut cake into wedges and
serve warm or at board temperature.