Preheat the oven to 350 degrees. Spray an 8×8” square baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside

In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds.

Add the persimmon puree, milk, orange zest and vanilla extract and whisk until well combined.

Add the dry ingredients to the wet ingredients and stir just until incorporated, then pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes or until puffed in the center and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

While the cake bakes, brown the butter. Place the butter in a small saucepan and cook over low heat until the butter melts. Increase the heat to medium, and cook until the butter has browned and has a nutty aroma, about 5-10 minutes. Pour the butter into a medium bowl and allow to solidify to the consistency of softened butter before preparing the frosting.

Add the powdered sugar, orange zest, juice, milk or cream, and vanilla to the browned butter and beat on medium speed with a hand mixer until smooth and creamy.

When the bars have cooled, spread the frosting evenly over the bars and top with the persimmon collars and toasted pecans, if desired. Cut into 16 squares and enjoy!