View source for Passion Fruit Creme Fraiche Breakfast Squares

{{RecipeSummary
|PrepTime=45 min
|CookTime=18-22 min @ 350°
|Source=''100 Morning Treats'' by Sarah Keiffer (pg 85-86)
|Yield=12-24 servings
|Rating={{Delicious}}
}}
=== Ingredients ===
'''Cake:'''
* 1 1/2 c all-purpose flour
* 1/2 t salt
* 1/4 t baking soda
* 12 T unsalted butter, at room temperature
* 1 1/2 c sugar
* 3 large eggs, at room temperature
* 1 t pure vanilla extract
* 1/2 c creme fraiche
* 2 T [https://www.amazon.com/dp/B004S7C41E passion fruit puree]

'''Glaze:'''
* 2-4 T passion fruit puree
* 1 T unsalted butter, melted
* pinch of salt
* 1 1/2 c confectioners' sugar

=== Preparation ===
Position an oven rack in the middle of the oven and preheat the oven to 350.  Grease a 9x13 inch pan and line it with a parchment sling.

In a medium bowl, whisk together the flour, salt, and baking soda.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.  Add the sugar and mix until very light and fluffy, 3-5 minutes, scraping down the bottom and sides of the bowl as needed.  Add the eggs, one at a time, mixing for about 30 seconds after each addition.  Beat in the vanilla.  With the mixer still on low speed, add the creme fraiche and passion fruit puree, followed by the flour mixture, beating until just combined.

Pour the batter into the prepared pan and use an offset spatula to smooth the top.  Tap the pan lightly on the counter to remove any large air bubbles.  Bake until a wooden skewer or toothpick inserted into the center comes out clean, 18-22 minutes.

While the cake is baking, in a medium blow, whisk together 2 tablespoons of the passion fruit puree, the butter, and the salt.  Add the confectioners' sugar and mix together, then whisk until well combined and smooth.  Add more passion fruit puree, 1 tablespoon at a time, as needed, until the icing is think but pourable.

Transfer the pan to a wire rack and let the cake cool for 20 minutes.  Pour over the glaze and use an offset spatula to spread it evenly.  Let the glaze soak into the cake, and cool completely.  Carefully cover with plastic wrap and refrigerate for at least 2 hours or overnight.  Use the parchment sling to remove the cake from the pan, peel off the parchment paper, and cut into squares.  The squares can be served cold or at room temperature, and can be topped with fresh passion fruit if desired.  Store leftover squares in an airtight container in the refrigerator for up to 3 days.

[[Category:Breakfast]]
[[Category:Bars]]