Mary Berry’s Pecan and Cinnamon Ripple Squares are a gorgeous hybrid between a traybake and a coffee cake, featuring a tender, buttery sponge layered with a swirl of cinnamon, brown sugar, and chopped pecans. Think of them as elegant, British-style cinnamon rolls reimagined in cake form-and sliced into tidy, shareable squares.
The defining feature is the ripple-a marbled effect achieved by layering the batter with a cinnamon-sugar-pecan mixture and giving it a gentle swirl. Once baked, the top has a lovely golden crunch, the middle is rich with flavor, and every bite offers a wonderful contrast between softness and nutty texture.
Perfect for afternoon tea, a cozy brunch, or even just a sweet treat with your morning coffee, these squares are the kind of bake that bring a touch of warmth and comfort to any occasion.
Mary Berry’s Pecan And Cinnamon Ripple Squares Recipe
Ingredients Needed
Mary’s recipe is straightforward but results in something that tastes far more complex than the ingredients list might suggest. Here’s what you’ll need:
For The Sponge
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar (or granulated sugar if unavailable)
- 275g (about 2 1/4 cups) self-raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For The Ripple Mixture
- 75g (about 2/3 cup) light brown sugar
- 2 teaspoons ground cinnamon
- 100g (roughly 3/4 cup) pecan nuts, chopped finely
For The Topping (optional But Lovely)
- A light dusting of icing sugar for presentation
You’ll likely already have many of these ingredients in your pantry, making this a wonderfully accessible bake.
Equipment Needed
Before you roll up your sleeves, make sure you’ve got the right tools at hand. This recipe doesn’t demand anything fancy, but having quality tools always helps:
- A 30 x 23cm (12 x 9in) traybake or brownie tin – lined with parchment paper
- Mixing bowls – at least two, one for the batter and one for the ripple mixture
- Electric hand mixer or stand mixer – though you can mix by hand with some elbow grease
- Spatula or wooden spoon
- Sieve – for the flour and baking powder
- Knife or skewer – to create the ripple effect
- Cooling rack
- Fine sieve (for dusting icing sugar)
Instructions To Make Mary Berry’s Pecan And Cinnamon Ripple Squares
Let’s break it down step-by-step to ensure a flawless bake:
Step 1: Preheat And Prepare
Preheat your oven to 180°C / 160°C fan / 350°F / Gas 4. Grease and line your traybake tin with parchment paper, making sure there’s a bit of overhang for easy lifting later.
Step 2: Make The Ripple Mixture
In a small bowl, mix the light brown sugar, ground cinnamon, and chopped pecans. Set it aside-you’ll be layering this later, and it’s what gives the cake its signature ripple and flavor punch.
Step 3: Prepare The Sponge Batter
In a large bowl, beat together the softened butter and sugar until pale and fluffy. This should take about 3-4 minutes with an electric mixer.
Add the eggs, one at a time, beating well after each addition. Don’t worry if it looks a bit curdled-it’ll come together once the flour is added.
Sift in the self-raising flour and baking powder, then gently fold through until just combined. Add the milk and vanilla extract and give it a final stir to loosen the batter.
Step 4: Layer The Batter And Ripple
Spoon half the batter into your prepared tin and level it out. Sprinkle half the ripple mixture evenly over the surface. Dollop the remaining batter on top and spread it out carefully.
Now for the fun part-sprinkle the rest of the ripple mixture on top, and use a knife or skewer to gently swirl the surface to create a marbled effect. Be careful not to over-mix-you want distinct ripples, not a full blend.
Step 5: Bake
Bake in the preheated oven for 35-40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
Step 6: Cool And Slice
Allow the bake to cool in the tin for about 10 minutes, then lift it out using the parchment and transfer to a wire rack. Once fully cooled, dust lightly with icing sugar and cut into squares.
Tips And Tricks
Baking is part science, part art-and Mary Berry is a master of both. Here are a few extra pointers to ensure your ripple squares are perfection:
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for a smooth, evenly mixed batter.
- Don’t over-mix: Especially when combining the flour-over-mixing can lead to a tough cake. Fold just until combined.
- Customize your nuts: Not a pecan fan? Walnuts or even hazelnuts make great substitutes. Toasting the nuts beforehand can intensify their flavor.
- Extra cinnamon swirl: If you love cinnamon (and who doesn’t?), you can double the ripple mixture for an even bolder flavor.
- Freezer-friendly: These squares freeze beautifully. Just wrap tightly in cling film and pop into a freezer bag-defrost at room temperature.
- Presentation upgrade: Drizzle a thin glaze made from icing sugar and milk over the top for a bakery-worthy finish.
Mary Berry’s Pecan and Cinnamon Ripple Squares are one of those deceptively simple bakes that deliver maximum comfort and flavor with minimal fuss. The soft, buttery sponge paired with the earthy crunch of pecans and the warm spice of cinnamon is a timeless combination. These squares are perfect for sharing, whether it’s with friends over tea or sneaking one from the tin for a late-night treat (we won’t tell!).
Whether you’re a devoted Mary Berry fan or a newcomer to British baking, this is a recipe that’s bound to become a staple in your repertoire. So go on-tie on your apron, channel your inner Mary, and let the scent of cinnamon fill your kitchen. You’re in for a delicious treat.
Easy Recipe Variations For Mary Berry’s Pecan And Cinnamon Ripple Squares
While the original recipe is divine in its simplicity, the beauty of home baking lies in its flexibility. Mary Berry’s Pecan and Cinnamon Ripple Squares are perfect for experimentation. Whether you’re catering to dietary needs or simply want to switch things up, here are some easy but impressive variations:
1. Chocolate Twist
Introduce a touch of decadence by incorporating dark chocolate chips or chunks into the batter. The bitter-sweetness of dark chocolate harmonizes beautifully with the sweet and spicy cinnamon ripple. For an even deeper flavor profile, consider a drizzle of melted chocolate over the top once baked and cooled.
2. Apple And Cinnamon
Bring in a fruity note by folding in finely chopped apples (Granny Smith or Braeburn work best). The apples provide moisture and a tart contrast that enhances the warmth of the cinnamon. Be sure to pat the apple pieces dry before adding them to the batter to prevent excess moisture.
3. Nut-Free Version
For those with nut allergies or simply not fans of pecans, you can substitute the pecans with toasted oats or sunflower seeds for crunch. Alternatively, just skip the nuts and add a bit more of the cinnamon-sugar mixture for an extra ribbon of spice.
4. Gluten-Free Delight
Swap the regular flour with a gluten-free flour blend (ideally one with xanthan gum for structure). Add a touch of plain Greek yogurt to the batter to help maintain moisture and tenderness, a common issue with gluten-free bakes.
5. Maple Infusion
Enhance the nutty-cinnamon flavor combo by replacing part of the sugar with pure maple syrup. This not only deepens the flavor but also gives the squares a lovely, moist texture. Just reduce any other liquid in the recipe slightly to compensate.
6. Coffee Companion
Add a teaspoon of espresso powder to the cinnamon ripple mix for a mocha-like dimension. The bitterness of the coffee accentuates the sweetness of the bake, making it an especially good companion to your morning cup of joe.
Storing Leftovers
Keeping your Pecan and Cinnamon Ripple Squares fresh is essential to preserving their delightful texture and flavor. Thankfully, they store quite well, both short-term and longer-term:
Short-Term Storage (2-3 Days)
Once completely cooled, place the squares in an airtight container. You can layer them with parchment paper to prevent sticking if stacking them. Store at room temperature, away from direct sunlight or heat sources.
Refrigeration (Up To 5-6 Days)
While refrigeration isn’t strictly necessary, it can help extend freshness-especially in warmer climates. Again, use an airtight container to prevent the squares from drying out or absorbing fridge odors. Allow them to come to room temperature or give a quick zap in the microwave before serving.
Freezing (Up To 3 Months)
These squares freeze beautifully. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Label with the date for easy reference. To thaw, leave them at room temperature for a couple of hours or gently warm them in a low oven or microwave.
What To Eat With Mary Berry’s Pecan And Cinnamon Ripple Squares?
This humble-yet-flavorful bake is surprisingly versatile and can be served in a variety of ways depending on the occasion:
1. With A Hot Beverage
This is a no-brainer-pair your square with a cup of English breakfast tea, chai latte, or a robust Americano. The cinnamon and pecans make it a perfect companion for autumn and winter drinks.
2. As A Dessert
Dress it up a little! Serve a warm square with a scoop of vanilla bean ice cream or a dollop of whipped cream. A drizzle of caramel sauce or maple glaze takes it from a teatime treat to an elegant plated dessert.
3. Morning Boost
Swap out your usual muffin or scone for one of these squares as a breakfast option. Pair it with Greek yogurt and fresh berries on the side for a balanced start to your day.
4. Afternoon Tea
Cut into smaller squares or finger-length slices and add them to a classic afternoon tea spread. They hold their own next to scones, finger sandwiches, and mini tarts.
5. Cheese Pairing
It might sound unconventional, but try serving these squares with a slice of sharp cheddar or a mild brie. The sweet-savory contrast is a treat for more adventurous palates.
Conclusion
Mary Berry’s Pecan and Cinnamon Ripple Squares are more than just a nostalgic nod to traditional British baking-they’re a canvas for creativity and comfort. From adding a swirl of chocolate or a handful of fruit, to storing them smartly for that midweek pick-me-up, and pairing them with everything from coffee to cheese, this bake is as versatile as it is delightful.
Whether you enjoy them fresh from the oven on a cozy Sunday morning, or nibble a thawed square during a hectic workday, these bars bring a sense of calm and joy. So go ahead-bake a batch, experiment a little, and let the aroma of cinnamon and toasty pecans fill your kitchen with the warmth of homemade goodness. Happy baking!
FAQs
What Are The Main Ingredients In Mary Berry’s Pecan And Cinnamon Ripple Squares?
The main ingredients for Mary Berry’s pecan and cinnamon ripple squares include unsalted butter, caster sugar, eggs, self-raising flour, ground cinnamon, pecans, and golden syrup. The recipe also requires a pinch of salt and a little extra butter for greasing the baking tin.
How Do I Get The Perfect Ripple Effect In Mary Berry’s Pecan And Cinnamon Squares?
To achieve the perfect ripple effect in Mary Berry’s pecan and cinnamon ripple squares, you need to create a cinnamon swirl mixture. This is done by mixing ground cinnamon with golden syrup and butter. When layering this mixture over the cake batter, use a skewer or knife to gently swirl the two together, ensuring a marbled pattern forms before baking.
Can I Substitute The Pecans In Mary Berry’s Pecan And Cinnamon Ripple Squares With Other Nuts?
Yes, you can substitute pecans with other nuts if preferred. Walnuts, hazelnuts, or almonds would all work well in this recipe. Just be sure to chop the nuts to a similar size as the pecans so the texture of the squares remains consistent. Keep in mind that different nuts will slightly alter the flavor of the squares, but it will still be delicious!
