Cranberry-Pear Cake Bars

Sweet pears and an orange-scented crumb balance tart cranberries, making this cake delicious as an afternoon snack or as a dessert with whipped crea

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 at marthastewart.com

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