Cinnamon Swirl Coffee Cake

This recipe dates back to 2011 when Jamie was working in Portland, Maine. One of the signature dishes at the bakery she working at was a Cinnamon Swirl Coffee Cake, and it was so popular that she was baking it 4-5 days per week. The second this baby comes out of your oven, you will see why it was such a fan favorite. It is a giant coffee cake that really makes a statement. It has a rich sour cream batter with an addicting cinnamon and pecan swirl. It feeds a crowd and is perfect for Easter brunch, a baby shower, or any large breakfast gathering. The key to this coffee cake recipe is to let the sour cream and baking soda sit for a long as possible before you make the batter. The sour cream turns foamy and makes the decadent batter light and fluffy while it bakes.

Cinnamon Crunch Coffee Cake

  • Servings: 8-12
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Our favorite sour cream coffee cake from Jamie’s baking days in Maine.

Ingredients for the Cake

  • 3.5 cups of flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 cups sour cream
  • 2 cups sugar
  • 1 cup butter (2 sticks)
  • 4 eggs
  • 1 tsp vanilla
  • powdered sugar for garnish, optional

Ingredients for the Cinnamon Crunch

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 tbs cinnamon
  • 1/2 cup chopped pecans
  • 1/8 tsp salt

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix the sour cream and baking soda in a medium mixing bowl. Let stand until foamy.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a third mixing bowl, make the Cinnamon Nut Topping mixture by adding all of the ingredients for the cinnamon crunch to a bowl with the exception of the butter. Use a pastry cutter or your hands to mix the butter into the remaining ingredients. You want the texture to be similar to clumps of sand. Set aside.
  5. Use a stand mixer (we promise this is the last bowl) to cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, waiting until the first egg is completely absorbed before adding the next. Add the vanilla to the batter and mix to combine.
  6. Add the sour cream mixture and the and flour mixture into the mixing bowl with the butter and sugar by alternating 1/3 of sour cream mix, 1/3 of the flour mix. Just mix until lightly combined – DO NOT OVER MIX! Use a spatula to scrape the bottom of the bowl to make sure everything is completely combined.
  7. Spray a tube pan or bundt pan with cooking spray. If you are using a tube pan, add 2/3 of the batter to the bottom of the pan. Sprinkle 1 cup of the Cinnamon Nut Topping on top of the batter in an even layer. Top with the remaining batter and then the rest of the Cinnamon Nut Topping. If you are using a bundt pan, layer 1/2 of the batter into the bottom of the pan followed by all of the Cinnamon Nut Topping. Top with the rest of the batter and smooth it into an even layer.
  8. Bake the coffee cake for 60 – 70 minutes, rotating the cake 180 degrees in the oven after 35 minutes. Test the cake with a long skewer to make sure it is baked completely through before removing the cake from the oven. Cool the cake for at least one hour before removing it from the pan. Use a butter knife to scrape the sides of the pan and the center circle in the middle to gently remove the cake. Top with powdered sugar to serve.


Chorizo and Veggie Hash

One of Calli’s favorite brunch items is a skillet. She will search far and wide to find the perfect combo of crispy potatoes, veggies, meat and cheese. This recipe is inspired by all of our favorite skillet ingredients. We used chorizo and hot sauce in our recipe to give things a southwest twist, but if you are not partial to spicy, swap the chorizo for breakfast sausage and eliminate the hot sauce. The best part of this recipe is that it can be easily adapted to serve as a main meal by adding a few over-easy eggs to the top. However you choose to eat it, we know that it will be the star of your brunch menu.

Chorizo and Veggie Hash

  • Servings: 8
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A delicious breakfast hash that can stand on its own or pair perfectly for a full brunch.

Ingredients

  • 4 potatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 lb. chorizo
  • 2 tsp salt
  • 2 tsp pepper
  • 1/4 cup hot sauce (we used Franks)
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare the veggies. Dice the potatoes, peppers and onions into small, bite-sized pieces. This step is the key to making this recipe great but is definitely time consuming. We promise that it is worth the extra effort.
  3. In a cast iron skillet, add the chorizo over medium heat. Use your spatula to break the chorizo into pieces. Cook for 8-10 minutes until the chorizo is fully cooked through. Set aside in a bowl.
  4. Using the fat from the chorizo, add the potatoes, peppers and onions to the cast iron. Add the salt and pepper and toss everything well in the pan so that the veggies get nice and crispy. Cook another 5-7 minutes.
  5. Add the chorizo, hot sauce and cheese into the pan with the vegetables and give everything a quick stir so the ingredients are mixed together. Place the cast iron in the oven for 20 minutes so that the cheese is melted and the veggies are thoroughly cooked through. Serve hot!


Cinnamon Apple Baked French Toast

If you have been following along with us at Tuck & Tate, you know we love a good brunch situation. Our easy, go-to brunch menu includes a savory egg dish, a sweet dish, and either a fruit salad or a vegetable salad. When it comes to the sweet section, we love a good baked french toast. We have made this Cinnamon Apple Baked French toast a few times now, and the dish is always a crowd pleaser. Thick slices of challah, a sweet and cinnamony batter, all topped with a thick layer of baked apples. A winter dream dish! While tasting decadent, we have modified the ingredients from a traditional baked french toast with some healthy substitutes. We like serving dishes that taste sweet but won’t leave us in a sugar coma after eating. It has the perfect balance of flavors that will have everyone asking for seconds.

Cinnamon Apple Baked French Toast

  • Servings: 8-10
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A decadent brunch dish that will satisfy any sweet tooth.

French Toast Ingredients

  • 1- 1lb challah, crust removed and sliced, left out on a counter to dry out
  • 5 eggs
  • 1 1/2 cups oat milk or milk of choice
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • pinch of salt

Baked Apple Ingredients

  • 3 tbs butter
  • 3 large apples, peeled and sliced
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract

Directions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together the all of the ingredients for the french toast batter with the exception of the challah (eggs – salt). Whisk well to combine. Set aside.
  3. Make the apples. Heat a large sauté pan over medium-high heat. Add the butter to the pan and get it nice and melted. Add the apples and remaining apple ingredients (through vanilla extract). Toss well and let the apples cook until they are softened but not flimsy, about 4 minutes. We like them to have a little bit of texture after they are baked. Turn the apples off the heat and set aside.
  4. Spray a 9 x 11 baking dish with cooking spray. Dip the pieces of challah into the french toast batter covering both sides of the slice. Layer the challah slices into the baking dish. You want to have a mostly uniform layer and be sure the bottom of the baking dish is fully covered. Pour any extra batter over the top of the challah.
  5. Add the apples on top of the challah in an even layer. Cover the baking dish with a sheet of foil and bake in the oven for 30-35 minutes. Serve with maple syrup, our Bourbon Salted Caramel, or cinnamon whipped cream, if desired.


Fancy Fig & Labneh Toast

We love going out to brunch and very much love the trend of fancy toast. What we can’t get over, however, is paying $13 for a piece of toast that costs just a few dollars to make at home. We love to have a fancy toast to mix up our breakfast routine or even in a pinch as a lazy dinner. This sweet and slightly spicy version uses some unusual ingredients and isn’t your average avocado toast. A thick slice of crunchy toast is the perfect vessel for rich and creamy labneh, sliced figs, and a drizzle of honey. We top the toast with a pinch of red pepper flakes and sea salt to add some heat to the sweet, and think the result is pretty dreamy. 

Fancy Toast: Fig Edition 
Makes: 4 servings 
Prep Time: 15 minutes   Total Time: 15 minutes 

Ingredients: 

  • 4 thick slices of toast- sourdough, seeded, whatever you like! 
  • 2 tbs butter, room temperature 
  • 1 container (about 10 oz) labneh
  • 8 figs, sliced and stem removed 
  • 2 tbs honey + more for drizzling on top 
  • sea salt 
  • red pepper flakes, optional 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Place the slices of toast onto a cookie sheet. Spread the butter evenly on each of the slices- this is to make sure the toast gets nice and crispy before you top them. Bake the slices of toast for 7-10 minutes, or until the toast is crunch but still has some give in the center (we don’t want croutons!). 
  3. While the toast is in the oven, use a fork or small whisk to whisk the honey and just a tiny pinch of red pepper flakes into the labneh. 
  4. When the toast has finished in the oven, top each slice with a generous dollop of the labneh. Top each with the slices of two figs, a drizzle of honey, a pinch of sea salt, and a tiny pinch of red chili flakes. Serve immediately. 

Green Shakshuka

Here at Tuck & Tate we love a good weekend brunch. Now that Tate has a human brother, brunch gatherings sometimes feel easier to pull off than dinners. When preparing a good brunch we always try to plan a menu of both sweet and savory dishes so that there is a little something for everyone. Shakshuka is one of our go-to dishes for the savory portion of brunch and one of our favorite ways to cook eggs. Shakshuka is traditionally made with a tomato base and is served eggy and cheesy. We took what we loved about this dish and swapped the tomatoes for mixed greens. The result is a healthy, creamy and delicious start to the morning and a must-add to your next brunch menu! 

Green Shakshuka 
Makes: 4 entree servings
Prep Time: 15 minutes    Total Time: 40 minutes 

Ingredients: 

  • 3 tbs olive oil
  • 4 garlic cloves, diced 
  • 1 white onion 
  • 3 large bunches of Swiss chard, stems removed and roughly chopped 
  • 16 oz spinach leaves 
  • 1 bunch parsley, roughly chopped 
  • 1 bunch cilantro, roughly chopped 
  • 1 tbs garlic power
  • 1 tbs cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 4 cups chicken stock 
  • 1 cup heavy cream
  • 8 eggs
  • 1/2 cup feta cheese 
  • red pepper flakes

Directions: 

  1. Prepare the ingredients by chopping the onion, Swiss chard, spinach, parsley and cilantro. The chopping does not need to be fine or exact – all of these ingredients will wilt and be blended during the cooking process.
  2. In a deep pan (at least 1.5 inch), saute the onion and garlic in the olive oil for 5 minutes over medium heat. Add the Swiss chard and spinach and saute until the greens are completely wilted, about 10 minutes. You may need to do this in batches if the raw greens overflow out of the pan. 
  3. Add the parsley, cilantro, garlic powder, cumin, salt and pepper and stir until the ingredients are thoroughly mixed together. 
  4. Stir in the chicken broth and bring the entire mixture to a boil. Lower the heat to a simmer. Using an immersion blender, blend roughly 70% of the greens together. You want to leave some of the greens whole for texture, but blending a majority of the greens provides a nice base for the eggs and gives the shakshuka a thicker texture.
  5. Keeping the heat on the stove, use a spoon to create little “wells” for the eggs. Crack an egg into each well and continue to cook for 10-15 minutes until the egg whites are cooked through. 
  6. Sprinkle the feta cheese and red chili flakes on top and serve hot! 

Nearly Eggless Quiche

This recipe dates back 2012 when we went to brunch at our cousin Deb’s house in Connecticut. While most of the world loves quiche, Tuck & Tate’s moms hate quiche, so we were a little panicked when we heard that quiche was on the menu. So much so that we made a pact to grab something afterwards knowing we would still be hungry. This is the most Neistat approach to any eating situation. Lo and behold, this was the most un-quiche-like quiche on the planet! It was basically all spinach and veggies, topped with cheese, and filled with just a dash of egg. It was so damn good. 

Since eating this brunch- and telling Deb the full story about the quiche conundrum- we asked Deb for the recipe and have recreated this dish over and over again. It is a go-to egg entrée for brunch and a great addition to any Easter menu this weekend. We love to mix in different vegetables and cheeses depending on what is fresh and in season. We keep it on the healthier side with just vegetables, but tossing in some crispy bacon or sausage would make it even more of a treat! 

Nearly Eggless Easter Quiche 
Makes: 6 servings 
Prep Time: 25 minutes   Baking Time: 45 minutes   Total Time: 80 minutes 

Ingredients for Crust: 

  • 1 1/2 cups whole wheat flour 
  • 1/4 cup melted butter
  • 1/4 cup cold water 
  • 1 tsp salt 

Ingredients for Quiche: 

  • 4 oz package mushrooms, finely chopped 
  • 20 oz frozen spinach, thawed, drained, and finely chopped**
  • 1 bell pepper, stem & seeds removed, small dice 
  • 1 tbs butter 
  • 1/2 white onion, small dice 
  • 1 shallot, minced 
  • 2 cloves garlic, minced 
  • 1/2 tsp nutmeg 
  • 2 eggs 
  • 1 cup reduced fat milk 
  • 4 oz goat cheese 
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 350 degrees.
  2. To make the crust combine the flour, butter, and salt with your hands in a medium-sized bowl. Add the cold water as needed until the dough is the consistency of wet sand. Knead the dough just enough for it to come together. Spray a pie pan with cooking spray and press the crust into the bottom and sides of the pan in an even layer. Bake the crust for 10 minutes. Remove from oven and set aside.
  3. To make the quiche, heat a large skillet on medium heat. Add the butter, onion, garlic, and shallot to the pan. Saute for 2-3 minutes, or until everything starts to caramelize. Add the mushrooms, spinach, and bell pepper to the pan. Saute for 6-8 minutes, or until all the moisture from the mushrooms and spinach is released and evaporated. Remove from the heat, season with salt and pepper, and set aside.
  4. Whisk the eggs, milk and nutmeg together in a small bowl.
  5. To assemble the quiche, pour the vegetables into the bottom of crust. Spread them into an even layer. Add the egg mixture over top, again patting down to make sure that everything is submerged in the egg mix. Top the quiche with the goat cheese and bake in the oven for 40-50 minutes, or until the quich is firm on the top. 
  6. Let the quiche sit, covered, for 10 minutes before serving. 

** You can sub about 3/4 lb of fresh spinach if that is what you have on hand vs frozen. Just be sure to cook the spinach in the pan really well to be sure all the liquid drains from the spinach in step 3. 


Eggnog French Toast

Nothing screams holidays quite like eggnog. Rich, creamy, and spiced with nutmeg – it is truly the ultimate holiday drink. Tuck’s dad and Tate’s mom are two huge fans of the ‘nog and so we have decided to incorporate it into the batter for french toast. The result? A truly delicious, sweet way to start your Christmas morning! 

Eggnog French Toast
Makes: 6 servings 
Prep Time: 10 minutes      Total Time: 30 minutes 


Ingredients: 

  • 1 challah (recipe here, or you can just as easily use store bought!) 
  • 3 eggs
  • 2 cups eggnog
  • 2 tsp nutmeg 
  • 2 tsp cinnamon 
  • 1 tsp vanilla extract 
  • maple syrup (optional, for topping) 
  • fresh berries (optional, for topping) 

Directions:  

  1. Whisk the eggs, eggnog, nutmeg, cinnamon, and vanilla extract in a large mixing bowl. Whisk well to combine. 
  2. Heat a large saute pan over medium heat. 
  3. Cut the challah into thick slices. Dunk each of the slices of challah into the egg nog batter, giving it a second to soak up the liquid, before adding the slices to the pan. Cook the challah for roughly 4 minutes per side, or until each side is crispy brown and the bread is cooked through. Be careful not to overcrowd the pan! Do the cooking in batches and keep the cooked french toast on a cookie sheet, covered with foil, until ready to serve. If you are doing this for a very large crowd, you can keep the cooked french toast in the oven at 250 degrees until you are ready to serve. 
  4. Top with maple syrup or berries, if desired.