1/2 cup salted butter
3/4 cup packed light brown sugar
3 large eggs, room temperature
1/2 pint sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark raisins
1/2 cup mini chocolate chips, plus 2 tablespoons to sprinkle on top
Preheat the oven to 350 degrees F.
Plump the raisins in a strainer set over simmering water. Blot with paper towel and set aside.
In a small skillet over low heat, melt butter and add brown sugar. Using a wooden spoon or a small whisk, using circular motion, mix them together until the butter is blended into sugar, about 3-4 minutes. Take off the heat and let cool.
Set aside 2 tablespoons of measured flour and coat the raisins with it.
With a whisk, fluff together the rest of the flour, baking soda and baking powder. If using unsalted butter, add 1/2 teaspoon salt to the flour mixture.
In a large bowl, whisk the eggs, add the cooled butter-sugar mixture and mix thoroughly. Fold in the sour cream and then the flour mix followed by raisins and chocolate chips. Transfer the batter to a buttered and floured loaf pan and sprinkle the reserved chocolate chips on top.
Bake for 45 minutes to an hour until the internal temperature registers 180 degrees, or a toothpick comes out clean. Cool in the loaf pan for 10 minutes, then move onto a wire rack to cool completely.
It keeps well at room temperature tightly wrapped.
Makes 1 9x5 loaf