When you first taste this apple crostata, you might assume that something as straightforward as apple pie wouldn’t be quite this decadent. But you’ll quickly realize that you were completely mistaken. Despite not being a fan of sweets, I brought one of these home from an Italian eatery known for its family-style dining. I ate it and loved every bite, even after the ice cream had melted and made it soggy.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch round bread |
Ingredients
- 3 ½ cups all-purpose flour
- ½ cup white sugar
- 2 tablespoons caraway seeds
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 (16 ounce) container sour cream
- ¾ cup raisins
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan.
- Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 361 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was very easy to put together. Cooked it on my pizza stone. The crust was amazing!
This was really good. I used currants instead of raisins since we don’t like them, but I would halve the currants/raisins and caraway seeds as the flavor was a little overpowering for sweetness, etc.
Wow! I’ve been making soda bread for decades and this is by far the BEST recipe I’ve ever used. I can stop searching now…lol…The only change was that I baked it on parchment on top of a pizza stone. It was perfectly moist and delicious!
Absolutely loved this recipe! My first time trying soda bread and this was so easy and delicious! Didn’t put caraway seeds( personal preference) and did have to mix a bit with my hands, the spoon wasn’t sufficient to work the dough. Cooked for about 50 minutes as the center wasn’t done at 40. But will definitely be making it again!
Tastes really good and has great texture. I shaped the dough into a flat ball with flour and set it on a baking pan, rather than a round pan, and it baked just fine.
I really love this recipe I made it 2 years in a row. This year I is yogurt instead of sour cream
Made it exactly as directed and it was absolutely perfect! My family was very pleased. It was easy to prepare, from bowl, to pan, to oven. Will be making this a lot in the future!
Fantastic! My husband -no great fan of breads – loves it so much, he’s eating it with his morning coffee! It’s a winner!
I used half golden raisins and half currants. Seemed like it was a tad dry and didn’t want to pull together but I added a tad bit of coconut milk to help. Turned out beautifully.
Absolutely will make this again, even as a breakfast bread. It baked up moist and sweet with a lovely golden color. I cut back 1 T of the caraway and added a smidge of cinnamon. Was a hit with our “bangers & mash” for St. Patrick’s Day!
This bread is delicious the day it is made, but mine turns hard as a rock on the second day. Does anyone want to comment on this? (I’m thinking I should have sifted the flour before adding it…) Help!
This is certainly one of the better soda breads on this site but much too sweet for us……Irish bread really should be more savory at least that is what I grew up with We have to suit our own tastes and seeing I was weaned on the stuff have formed some pretty opinions. Anyway please try this and adjust sweetness to taste. Thanks….everyone should try this at least once.
This was pretty good Irish Soda Bread. I wouldn’t call it great. I think it really needs to be authentic with the buttermilk instead of the sour cream. We used a cast iron skillet in the oven since I didn’t have spring form pans handy. The cast iron gave it a more crisper texture, which we liked. We may do it again, but will tweak it to our tastes.
I add 2/3 cup of wheat germ and one extra egg (3 eggs) in total. The extra egg made it much easier to stir up when all of the ingredients were in the same bowl. I also had to add another 10 to 15 minutes to the baking time. The old batter was simply TOO DRY to stir. I really liked this recipe and it was my very first time making Irish Soda bread, too. This bread was great and I received plenty of compliments. Thanks Macomb!
Slainte Mhaith One of the best Irish Soda breads I have had the pleasure to eat. The sour cream makes it more moist than others out there. Definitely will be a staple on our table when the occasion arises. These Half-Irish Eyes Are Smilen’!
Hands down the best soda bread I’ve had/made! Moist, flavorful and super easy. Can’t wait to toast the leftovers for breakfast!
Absolutely amazing. Way more moist than the recipe passed down through my family. And a lot less work!
This was so very delicious…perhaps the BEST Irish Soda Bread I’ve eaten. Completely perplexed by comments that it was dry…this was hands-down the softest and moistest Irish Soda Bread I have ever made/eaten.
I was very impressed with how this simple recipe made such a beautiful loaf of bread. I didn’t have carraway seeds :/ I think they make a big difference..BUT I HAVE ’em now :)side notes: I prefer light raisins and GO easy very on the salt. 😉 HAPPY ST. PAT’s bakers!
Used this recipe myself Xclnt!Substitute;bananas,blueberry,cherry or apple pie filling instead of raisens. Add chili powder to the apple pie version and wait for the puzzled look on your guests!Try avacado and roast garlic in recipe for a dinner bread. 5 star
I have never had this bread before. I am so glad allrecipes featured it, or I would never have known about it. It was delicious! I made it for St. Patrick’s Day along with corned beef and some slaw. Oh my, was it good! The flavor and texture were terrific. My whole family loved it. The bread turned out beautifully. I should have taken a picture and posted it, because it looked like something you would buy from a bakery. It was also very easy to make, so it definitely deserves 5 stars!