Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cranberry-Pear Cake Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr Yield: 18 Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped cream. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more for pan 2 cups all-purpose flour, (spooned and leveled) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1 ¾ cups packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 tablespoon finely grated orange zest (from 1 orange) 2 firm pears, peeled, halved, cored, and thinly sliced (about 2 cups) 8 ounces fresh or thawed frozen cranberries (about 2 cups) ½ cup walnut pieces Whipped cream, for serving (optional) Directions Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on sides; butter paper, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside. In a large bowl, whisk together sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Cool completely in pan set on a rack. Using parchment overhang, lift cake from pan, and transfer to a cutting board. Cut into 18 squares; serve with whipped cream, if desired. Rate it Print