- 16
- 50 mins
- 90 mins
Ingredients
- 4 cups + 1 teaspoon unbleached all-purpose flour (1 teaspoon for dusting top of loaf before baking)
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons unsalted butter, softened
- 1 large egg
- 1 - 1 1/2 cups low-fat buttermilk
- 1 cup low-fat sour cream
- 3 cups raisins
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9 inch Pyrex or cast iron pan with non-stick cooking spray and set aside.
In a large bowl, sift together all-purpose flour, sugar, salt, baking powder, and baking soda. Add softened unsalted butter. Blend with your hands until mixture is a coarse crumble and there are no large clumps of butter. Make a well in the center of the dry ingredients. Set bowl aside.
In a medium bowl, add the egg and gently whisk. Add in 1 cup of low-fat buttermilk and low-fat sour cream. Blend well.
Add the wet ingredients into the well of the dry ingredients. Use a wooden spoon to gently fold all ingredients. When almost completely blended, add raisins. Add a little more buttermilk if mixture seems too dry.
Place dough into the prepared pan. Make a cross in the dough. Sprinkle the 1 teaspoon of remaining flour over the top of dough. Bake on rack in center of oven for about 50 -60 minutes. Check if cake is done by putting a toothpick through the center of bread. Toothpick should come out clean. Depending on oven size, bread may need a few more minutes. If toothpick is not coming out clean, leave bread in oven for 5 minute intervals. Check for doneness after the additional 5 minutes. Toothpick should come out clean. Let the bread cool for about 10 minutes. Finish cooling on a wire cooling rack before slicing and serving.