Caramelized Onion, Walnut, and Spinach Savory Cake

Name: Caramelized Onion, Walnut, and Spinach Savory Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 4 large sweet onions, such as Vidalia or Walla Walla, thinly sliced (7 cups); 3 Tbs. balsamic vinegar; 1 1/2 Tbs. light brown sugar; 1 tsp. finely chopped fresh thyme; 1 1/2 cups all-purpose flour; 1 Tbs. baking powder; 1 tsp. kosher salt; 1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper; 2 large eggs; 1/2 cup low-fat Greek yogurt; 5 Tbs. olive oil; 1 cup coarsely chopped spinach; ⅓ cup chopped toasted walnuts

Servings: persons

2 Tbs. olive oil
4 large sweet onions, such as Vidalia or Walla Walla, thinly sliced (7 cups)
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 tsp. finely chopped fresh thyme
1 1/2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. kosher salt
1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
2 large eggs
1/2 cup low-fat Greek yogurt
5 Tbs. olive oil
1 cup coarsely chopped spinach
⅓ cup chopped toasted walnuts

1
To make Onion Marmalade: Heat oil in Dutch oven over medium-high heat.
2
Add onions, and cook 30 minutes, stirring occasionally.
3
Stir in vinegar, brown sugar, and thyme, and reduce heat to medium-low.
4
Cook 40 minutes, or until onions are caramelized.
5
Cool.
6
To make Cake: Preheat oven to 350F.
7
Line loaf pan with parchment paper, letting ends hang over pan edges.
8
Spray parchment with cooking spray.
9
Whisk together flour, baking powder, salt, and Aleppo pepper in bowl.
10
Whisk together eggs, yogurt, and oil in separate bowl.
11
Stir egg mixture into flour mixture.
12
Fold in spinach, 1/2 cup Onion Marmalade, and walnuts.
13
Spoon batter into prepared loaf pan, and smooth top with spatula.
14
Bake 45 minutes, or until tip of knife inserted into loaf comes out clean.
15
Lift loaf from pan with parchment paper, and cool on wire rack.
16
Serve with remaining Onion Marmalade, if desired.

2101

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 4 large sweet onions, such as Vidalia or Walla Walla, thinly sliced (7 cups), 3 Tbs. balsamic vinegar, 1 1/2 Tbs. light brown sugar, and more.

Yes, Caramelized Onion, Walnut, and Spinach Savory Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!