I got this recipe a couple years ago from Everyday Food, but like usual, I’m having a hard time locating it on Martha’s incredibly-impossible recipe search engine. So, I’ll retype it. I love this recipe. The bars are actually quite tart, which is pleasant after all the sickeningly sweet things I usually make at Christmastime, and it has a nice texture. I’m bringing these to the Ward Christmas Party on Saturday, so all are invited for a sample!
Cranberry-Pear Cake Bars
1/2 c. (1 stick) butter, melted
2 c. flour
1 t. soda
1 t. cinnamon
1 t. salt
1 3/4 c. packed light-brown sugar
2 large eggs
1 t. vanilla
1 T. finely grated orange zest (Microplanes are the best zesters!)
2 firm pears, peeled, halved, cored and thinly sliced
8 oz. fresh or frozen cranberries
1/2 c. walnut pieces
whipped cream, for serving (optional, of course)
1. Preheat oven to 350. Grease, spray, or line a 9 x 13″ pan with parchment paper. In a medium bowl, combine flour, soda, cinnamon, and salt. Set aside.
2. In a large bowl, whisk sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
3. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40-45 minutes. Cool completely in pan set on a rack. If using parchment, pull the overhang out to easily cut.
Picture to come on Saturday . . .