Countertop Oven Recipes

Exclusive recipes crafted especially for the Café™ Couture™ Oven with Air Fry

Café Couture Oven with Air Fry

The Café Couture Oven with Air Fry is a versatile and stylish addition to your kitchen, with a spacious capacity and 14 different cooking modes.


Every Couture oven comes with an exclusive printed book of recipes created specifically for Café's countertop oven that promise to delight both you and your guests. Below is a hand-picked selection.

Breakfast

Appetizers

Entrees

Desserts


Baked Eggs with Garlicky Greens

Baked Eggs with Garlicky Greens

Baked eggs are the perfect easy dish for a lazy weekend brunch, and these come together in a snap. Serve them with toasted crusty bread and fresh fruit.


Servings: 2 | Total time: 40 minutes

Ingredients

For the Greens:

1 tablespoon olive oil

1 garlic clove, minced or pressed

¼ teaspoon red pepper flakes

2 cups finely shredded stemmed lacinato kale

Fine sea salt to taste


For the Baked Eggs:

¼ cup heavy cream

2 large eggs

Fine sea salt and black pepper

2 teaspoons extra-virgin olive oil

2 teaspoons minced preserved lemon (rind only)


How to make it

In a medium skillet, heat the oil over medium-low heat. When the oil shimmers add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Stir in the pepper flakes and let sizzle for just a few seconds.


Add the kale to the skillet and cook, stirring frequently, until the kale is wilted but still bright green, about 3 minutes. Take off the heat and stir in salt.


Divide the kale between 2 ramekins and pour 2 tablespoons of heavy cream into each one. Crack the eggs into the ramekins and sprinkle lightly with salt and pepper.


Set the oven to Bake at 350° with the rack in the lower third of the oven. Allow the oven to preheat. Place the ramekins on the rack and bake until the eggs are cooked to the desired level of doneness, 18–20 minutes for fully set whites and runny yolks or 21–25 minutes for fully set eggs.


In a small bowl stir together the oil and preserved lemon. Spoon the mixture over the eggs and kale and serve immediately.

Chef's Tips

Look for preserved lemon at natural foods grocery stores, specialty food stores, or Mediterranean markets.

This recipe was created especially for the Café Couture Oven with Air Fry


Sweet Dutch Baby

Sweet Dutch Baby

A Dutch baby is a fantastic breakfast or brunch recipe. Simple ingredients like milk, eggs and flour combine to create an amazing soufflé like dish that serves a crowd. This sweet version is topped with a scattering of fresh berries and a dusting of powdered sugar.


Servings: 4 | Cook Time: 15 Minutes | Total Time: 20 Minutes

Ingredients

2 tablespoons melted butter, divided

½ cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

2 large eggs

2 tablespoons granulated sugar

1 teaspoon vanilla extract

½ cup skim milk

Toppings: Powdered sugar, fresh berries, maple syrup and jam


Equipment:

9-inch non-stick metal pie pan




How to make it

Adjust Couture oven rack to lowest position and heat oven to 450 degrees. Place metal 9-inch pie pan on rack and heat for 5 minutes.


Meanwhile, combine flour and salt in medium bowl. Whisk eggs in separate bowl until frothy, then whisk in milk, sugar, vanilla and 1 tablespoon melted butter until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth.


Remove the pie pan from the oven using oven mitts and place it on a heat proof surface. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan then pour the batter into pan. Return pan to oven and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), 12 to 15 minutes.


Transfer the Dutch baby to a serving platter. Garnish with fresh berries and dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

This recipe was created especially for the Café Couture Oven with Air Fry


Savory Dutch Baby with Smoked Salmon

Savory Dutch Baby with Smoked Salmon

A Dutch baby is a fantastic breakfast or brunch recipe. Simple ingredients like milk, eggs and flour combine to create an amazing soufflé like dish that serves a crowd. This savory version is topped with smoked salmon and a crisp arugula salad. Perfect for brunch or a light dinner.


Servings: 4 | Cook Time: 15 Minutes | Total Time: 20 Minutes

Ingredients

2 tablespoons extra-virgin olive oil, divided

½ cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

2 large eggs

½ cup skim milk


Equipment:

9-inch non-stick metal pie pan









How to make it

Adjust Couture oven rack to lowest position and heat oven to 450 degrees. Brush surface of 9-inch metal pie pan with 1 tablespoon oil. Place pan on rack and heat until oil is shimmering, 3 to 5 minutes.


Meanwhile, combine flour and salt in medium bowl. Whisk eggs in separate bowl until frothy, then whisk in milk and remaining 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth.


Working quickly, remove preheated pan from oven and pour batter into pan. Return pan to oven and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), 12 to 15 minutes.


Make the topping


Toss arugula with oil and lemon juice and season with salt and pepper to taste. Transfer Dutch baby to a serving board and top with arugula mixture, followed by salmon, goat cheese, capers and sliced shallots. Drizzle with extra oil and fresh lemon juice. Slice into wedges and serve immediately.

This recipe was created especially for the Café Couture Oven with Air Fry


Custard Toast

Custard Toast

This viral recipe will take you to a whole new level of delicious! Creamy yogurt toast with a myriad of toppings. Easy to whip up with the Couture countertop oven.


Servings: 4 | Cook Time: 15 Minutes | Total Time: 20 Minutes

Ingredients

½ cup Greek yogurt, unsweetened

1 egg yolk

1 tablespoon maple syrup

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

4 thick slices of bread (sourdough or brioche are great options)

Toppings of choice (see notes for suggestions)


How to make it

Set your Couture oven to Air Fry at 350℉ for 15 minutes.


While oven is preheating make the custard. Add the yogurt, egg yolk, maple syrup, vanilla and lemon zest to a bowl. Whist until well combined and smooth.


Using a spoon, press down on the center of the bread to make a well for the custard base.


To each piece of bread, add a couple spoonfuls of yogurt filling (you may use more for a larger piece of bread) and your toppings.


Place bread in the Couture air fry basket. Air fry for 10-12 minutes.


Garnish toast with any additional ingredients.


Topping Suggestions

Peanut Butter Chocolate Chip – top with a drizzle of peanut butter and sprinkle of dark chocolate chips, bake, after baking dust with powdered sugar.


Caramelized Banana and Coconut – sprinkle slices of banana with dark brown sugar, lay on top of the custard, bake, after baking top with toasted coconut chips.


Peaches and Crème Fraiche- layer peaches on top of custard, bake, then top with a dollop of crème fraiche.


Blackberry Jam and Thyme – swirl dollops of jam into the custard, bake, then top with a sprinkle of fresh thyme.


Mixed Berry – top with mixture of raspberries, blackberries, and blueberries, bake, then top with a few sprigs of fresh mint.

This recipe was created especially for the Café Couture Oven with Air Fry


Charred Shishito Peppers and Spanish Chorizo

Charred Shishito Peppers and Spanish Chorizo

This spin on a Spanish tapa gets robust flavor from garlic- and pimentón-scented chorizo. Shishito peppers are always a great conversation starter--usually very mild, about I in 10 peppers will surprise and delight you with intense but short-lived heat.


Serves: 4 | Cook time: 5-8 minutes | Total time 25 minutes

Ingredients

1 pound shishito peppers

½ cup thinly sliced Spanish chorizo

1 tablespoon preferred vegetable oil

½ teaspoon fine sea salt

Juice of ½ lime



How to make it

In a large bowl, toss the shishitos and chorizo with oil and salt


Arrange the peppers and chorizo on the baking pan in an even layer and place the baking pan in the upper third of the oven.


Air Fry at 420 until the peppers are blistered and starting to brown, 5-8 minutes, shaking the baking pan halfway through cooking. If desired, Keep Warm until ready to serve.


Transfer the peppers and chorizo to a serving platter and sprinkle with lime juice. Serve with toothpicks or small skewers.

This recipe was created especially for the Café Couture Oven with Air Fry


Air Fried Pigs in a Blanket

Air Fried Pigs in a Blanket with Honey-Dijon Dipping Sauce

Cook Time: 10-15 minutes | Servings: 6

Thanks to the Air Fry setting, this favorite party snack is even easier when made in the Couture countertop oven.

Ingredients

1 8-ounce can refrigerated crescent roll dough
1 14-ounce package cocktail-sized smoked sausages, patted dry
1 large egg 
Everything bagel seasoning (optional)

Honey-Dijon Dipping Sauce:
¾ cup Dijon mustard
¼ cup honey

How to make it

Set the Couture to Air Fry at 325° for 10 minutes. Spray the air fry basket with cooking spray 

Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three smaller triangles.

Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a prepared air fry basket. Repeat with the remaining dough triangles and sausages.

Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. 

Cook the pigs in a blanket for 6 to 8 minutes or until crescent tops are golden brown. 

Make the dipping sauce. Stir together the mustard and honey in a small bowl until smooth. 

Serve the pigs in a blanket warm with dipping sauce.

This recipe was created especially for the Café Couture Oven with Air Fry


Roasted Mushroom & Gruyere Toasts

Roasted Mushroom & Gruyere Toasts

This recipe uses maitake mushrooms, also called hen-of-the-woods mushrooms, to bring an umami-rich, almost baconlike flavor to the dish. This is an ideal entertaining recipe!


Cook Time 14-18 minutes | Servings 4

Ingredients

1 baguette

2 tablespoons olive oil, divided

½ pound maitake mushrooms, broken apart into bite-sized florets

½ teaspoon fine sea salt

1 cup shredded Gruyere cheese (4oz)

Chopped fresh parsley

Black pepper


How to make it

Cut eight ¼"-thick slices from the baguette on the diagonal. Arrange the slices on the baking pan and brush them lightly with 1 tablespoon olive oil. Set the oven to Toast to shade 4 for 2 slices. Place the baking pan in the upper third of the oven and push Start. This should take about 4 and a half minutes. Leave the toasts on the baking pan and set aside.


In a large bowl toss the mushrooms with the remaining 1 tablespoon of oil and salt to coat. Arrange in a single layer in the air fry basket and place the basket in the center of the oven. Air Fry at 400 degrees until browned and crisp at the edges, 8–10 minutes.


Top the baguette toasts with mushrooms, then sprinkle with cheese. Place the baking pan in the upper third of the oven and use Crisp Finish to melt and brown the cheese, 3–4 minutes.


Serve immediately, sprinkled with parsley and pepper, or Keep Warm until ready to serve.

This recipe was created especially for the Café Couture Oven with Air Fry


Pimento Cheese-Stuffed Sweet Peppers

Pimiento Cheese-Stuffed Sweet Peppers

This recipe celebrates sweet and spicy in one delicious dish. Prepare pimiento cheese up to two days before using, and add your own flair by mixing in crumbled crisp bacon, smoked paprika or chipotles in adobo.


Cook Time 12 minutes | Servings 6

Ingredients

2 cups grated sharp Cheddar (8oz)

¼ cup well-drained, jarred, diced pimiento peppers

½ cup mayonnaise

1 tablespoon Louisiana-style hot sauce or ½ teaspoon cayenne pepper

1 garlic clove, minced or pressed

½ teaspoon fine sea salt

12 multicolored mini sweet peppers, halved lengthwise and seeded (leave stems on)

½ cup panko breadcrumbs

2 tablespoons hot honey









How to make it

In a medium bowl, stir together the Cheddar, pimientos, mayonnaise, hot sauce or cayenne, garlic, and salt.


Spoon the pimiento cheese into the halved peppers. Place the breadcrumbs on a plate, then gently press the pimiento cheese side of the peppers into the breadcrumbs. Place the peppers on the baking pan, leaving a little space between them.


Place the baking pan in the upper third of the oven and Air Fry at 400* until starting to brown, about 10 minutes. Use Crisp Finish to cook the peppers until bubbly and well-browned, 1–2 minutes more.


Serve warm, drizzled with hot honey.

Tips

For less mess when filling the peppers, transfer the pimento cheese to a piping bag and pipe the mixture into the peppers.


Hot honey is simply honey that has been infused with chili peppers. You can find hot honey next to the regular honey at your grocery store.

This recipe was created especially for the Café Couture Oven with Air Fry


Air Fried Falafel

Air-Fried Falafel

Homemade falafel that is crunchy on the outside and soft in the middle. Perfect for a meatless weeknight meal. Simply stuff into a pita with veggies and drizzle with tahini sauce.


Yield: 6 servings | Cook Time: 14 mins | Total Time: 24 mins

Ingredients

1 small onion chopped – about 1 cup

⅓ cup fresh chopped parsley

cup fresh chopped cilantro

3 cloves of garlic – peeled and chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 teaspoon olive oil

1 15-oz can chickpeas, drained, rinsed, and patted dry

4 tablespoons flour (gluten free if desired)

1 teaspoon baking powder

High heat cooking spray


Tahini Sauce

½ cup tahini

¼ cup fresh lemon juice

6 tablespoons water, plus more as needed

1 small garlic clove, grated

½ teaspoon sea salt


How to make it

Make the falafel mixture. Add the onion, parsley, cilantro, garlic, cumin, coriander, chili powder, salt and pepper and olive oil to the bowl of a food processor fitted with a steel blade. Cover and pulse a few times to chop and combine the mixture. Add in the chickpeas and pulse a few more times then add the flour and baking powder. Pulse until everything is incorporated into a thick mixture. Cover and refrigerate for at least 30 minutes.


While falafel mixture is resting, make the tahini sauce. In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Set aside.


Form the falafel into balls. Use an ice cream scoop and wet hands to form the falafel into even size balls.


Set the Couture oven to Air Fry mode at 350°F. Spray the falafels with cooking spray and place them in the air fry basket in a single layer, working in batches if needed. Fry them for about 10 minutes, turning halfway through, until golden brown.


They are ready when golden brown and crisp on the outside. Serve with pita, tahini sauce and other garnishes.

This recipe was created especially for the Café Couture Oven with Air Fry


Air-Fried Avocado Street Tacos with Pickled Red Onions and Crema

Air-Fried Avocado Street Tacos with Pickled Red Onions and Crema

Serve these tacos as a meatless main dish or an appetizer. To make this recipe gluten-free, look for gluten-free panko breadcrumbs, and substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. If you can't find crema, use sour cream thinned with a little bit of lime juice.


Servings: 4 | Cook Time: 20 minutes | Total time: 35 minutes

Ingredients

For the Pickled Red Onions:

1 medium red onion, very thinly sliced

1 cup apple cider vinegar

1 teaspoon fine sea salt

1 teaspoon sugar


For the Avocados:

⅓ cup all-purpose flour

2 teaspoons fine sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

2 large eggs

1¼ cups panko breadcrumbs

2 large, firm-ripe avocados, pitted

and cut into 8 wedges each

Cooking spray


To Serve:

16 small (4½") yellow or white corn tortillas

2 cups finely shredded green cabbage

½ cup Mexican crema

Chopped fresh cilantro

Lime wedges


How to make it

In a medium saucepan, combine the onion, vinegar, salt, and sugar. Bring to a boil, then reduce the heat to simmer, uncovered, for


3 minutes. Pour the onions and liquid into a bowl and stir in ½ cup ice cubes. Set aside.


Have ready 3 wide, shallow bowls, In one, stir together the flour, salt, garlic powder, onion powder, and cumin. In the second, whisk the eggs well. In the third, spread out the breadcrumbs.


Coat all the avocado slices with the flour mixture. Using one hand, dip the slices in egg to coat, then place the slices in the panko a few at a time. Use your clean hand to sprinkle panko over the slices, pressing gently to help It adhere. Transfer the coated avocado slices to the air fry basket, and repeat the process until all the slices are coated with panko.


Spray the avocado slices lightly with cooking spray, then turn the slices and spray the other side. Place the basket in the center of the oven and Air Fry at 400 until browned, about 15 minutes. In the last 5 minutes of cooking, stack the tortillas, wrap them in foil, and place in the lower third of the oven on the rack to heat.


To serve, top the tortillas with a little cabbage, 1 avocado slice, and some pickled onion.


Drizzle with crema, sprinkle with cilantro, and serve Immediately with lime wedges on the side.

This recipe was created especially for the Café Couture Oven with Air Fry


Miso Sesame Salmon with Wasabi Cream

Miso Sesame Salmon with Wasabi Cream

In this dish, the richness of the salmon plays off the salty miso, nutty sesame seeds, and nose-tingling wasabi for a balanced main dish. Serve with a green vegetable or a salad to round out the meal.


Serves 2 | Cook time: 9-15 minutes | Total time: 25 minutes

Ingredients

For the Salmon:

1 tablespoon white miso

1 tablespoon sake or dry white wine

1 teaspoon toasted sesame oil

1 tablespoon sesame seeds

1 tablespoon black sesame seeds

Two 6oz center-cut salmon fillets


For the Wasabi Cream:

¼ cup heavy cream

¼ cup sour cream

1 tablespoon wasabi paste

2 teaspoons fresh lemon juice

¼ teaspoon fine sea salt

Cilantro microgreens or cilantro leaves (optional)










How to make it

In a small bowl, stir together the miso, sake or wine, and sesame oil until smooth. In a second small bowl stir together the white and black sesame seeds.


Brush the top and sides of the salmon with the miso mixture, then press the sesame seeds onto the salmon so they adhere. Spray the baking pan with cooking spray and place the salmon fillets on the baking pan, leaving space between them.


Place the baking pan in the center of the oven and Air Fry at 380° until the salmon is well browned and cooked through, 9-15 minutes.


For medium rare, the salmon should reach an internal temperature of 120°. For medium to well-done, the salmon should reach an internal temperature of 130-135°.


While the salmon cooks, prepare the wasabi cream. In a medium bowl, combine the cream, sour cream, wasabi, lemon juice, and salt.


Whisk until thickened and fluffy, like very lightly whipped cream.


To serve, spoon some of the wasabi cream onto each plate, then top with salmon.


Alternatively, place the salmon on plates, and top with wasabi cream. Garnish with cilantro, if desired.

This recipe was created especially for the Café Couture Oven with Air Fry


Lemon Cream Tartlets with Roasted Strawberries

Lemon Cream Tartlets with Roasted Strawberries

These little tartlets make for a beautifully light spring or summer dessert, with jewel-toned roasted strawberries on a rich lemon-scented mascarpone filling. For the crusts, look for speculoos cookies or graham cracker crumbs.


Servings: 6 | Cook time: 25 minutes | Total time: 1 hour

Ingredients

For the Crusts:

1½ cups speculoos cookie crumbs (from 6.5 oz cookies)

½ cup all-purpose flour

2 tablespoons packed brown sugar

6 tablespoons cold unsalted butter, cut into small cubes

1 egg yolk


For the Lemon Cream:

½ cup heavy cream

½ cup mascarpone

2 tablespoons sugar

Finely grated zest of 1 lemon or Meyer lemon (about 1 tablespoon)

2 tablespoons fresh lemon juice or Meyer lemon juice

½ teaspoon vanilla bean paste


For the Roasted Strawberries:

1 pint strawberries, hulled and halved (quartered if very large)

2 tablespoons sugar



How to make it

In a medium bowl, combine the cookie crumbs, flour, and brown sugar. Stir to combine. Add the butter and work it into the crumbs with your fingers until the mixture is homogenous and looks like wet sand. Add the yolk and mix until the dough comes together.


Press 1 cup of the dough into the bottom and up the sides of each of six 3½" fluted tart tins.


Place the tart tins on the baking pan. Set the oven to Bake at 350° and allow the oven to preheat. Place the baking pan in the center of the oven and bake for 12-15 minutes or until the crusts are set. Let the crusts cool completely on a cooling rack.


In a large bowl, combine the cream, mascarpone, sugar, lemon zest and juice, and vanilla paste. Beat with a hand mixer or a balloon whisk until light and fluffy. Spoon the mixture into the cooled crusts, filling them to the brim, and smooth the tops. Refrigerate the tartlets while you roast the strawberries.


On the baking pan, stir together the strawberries and sugar. Place the baking pan in the center of the oven and Air Fry at 380° until the strawberries have shriveled and their juices are concentrated and syrupy, about 10 minutes. Let cool slightly.


To serve, top the tartlets with a few strawberries each and a drizzle of strawberry juice. Serve immediately.

This recipe was created especially for the Café Couture Oven with Air Fry


Chocolate Pecan Babka Twists

Chocolate Pecan Babka Twists

These tender, lightly sweet twists are ideal breakfast pastries. This recipe uses tangzhong, a Japanese-Taiwanese method wherein a portion of the flour in a bread recipe is cooked with water to form a thick paste that stays fresh longer.


Servings: 6 | Cook time: 20 minutes | Total time: 2 hours 25 minutes

Ingredients

For the Dough:

⅓ cup water

2½ cups + 2 Tablespoons bread flour, divided

¼ cup sugar

¾ teaspoon fine sea salt

1 packet instant yeast

½ cup whole milk, room temperature

1 tablespoon unsalted butter, softened and cut into 4 cubes


For the Filling:

6 tablespoons unsalted butter, melted

¼ cup sugar

3 tablespoons cocoa powder

½ teaspoon ground cinnamon

¼ teaspoon fine sea salt

3oz semisweet chocolate, finely chopped

½ cup chopped toasted pecans


For the Glaze:

1 large egg, well-beaten


How to make it

In a small saucepan, whisk together the water and 2 tablespoons of the flour. Over medium-low heat, whisk the mixture constantly until it becomes a thick paste. Use a silicone spatula to scrape the mixture into a small bowl. Let the paste cool completely.


In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 2. cups of flour, sugar, salt, and yeast, and mix with a wooden spoon or on low speed for 30 seconds to combine. Add the cooled flour paste, milk, egg, and butter and mix just until the dough comes together in a crumbly mass, then switch to the dough hook or your hands and mix on low speed or knead until the dough is smooth and elastic, about 5 minutes.


Transfer the dough to a lightly oiled bowl, and cover tightly with plastic wrap. Place the rack in the lower third of the oven, then place the bowl of dough on top. Proof at 85° for 45--60 minutes or until the dough is nearly doubled in size.


While the dough proofs, make the filling. In a small bowl, stir together the butter, sugar, cocoa powder, cinnamon, and salt. Set aside.


Transfer the dough to a lightly floured countertop and press gently into a disc. Divide into 6 equal pieces. Roll each piece of dough into an 8x4” rectangle. Spread a thin layer of the chocolate filling onto each dough rectangle, leaving a ½” border all the way around. Sprinkle lightly with the chocolate and pecans. Starting with a long edge, roll the dough up as tightly as possible into a jelly roll shape.


Starting at one of the short sides, use kitchen shears to cut the dough lengthwise in half to expose the filling, leaving the halves connected at the opposite end. Twist the two strands of dough together, then coil the twisted dough into a round spiral shape like a snail shell, tucking the ends of the dough underneath.


Line the baking pan with parchment paper and place the twists on it, leaving a little space between them. Place the baking pan in the center of the oven and Proof at 85° for 30 minutes or until puffy.


Remove the twists from the oven, and set the mode to Bake at 350°, allowing the oven to preheat. Brush the twists with the beaten egg.


Once the oven is preheated, place the baking pan in the center of the oven and bake until golden brown and cooked through, 15–20 minutes. Let cool slightly before serving.

Tips

This recipe can be baked a day before, then reheated in the oven, loosely covered with foil, using the Bake setting at 325° for 10 minutes.

This recipe was created especially for the Café Couture Oven with Air Fry


Golden Vanilla Lunchbox Cakes

Golden Vanilla Lunchbox Cakes

Lunch box cakes (also known as bento cakes) originated in Korea and have taken social media by storm! These adorable little cakes are a wonderful treat for any occasion. They are infinitely customizable, perfect for an anniversary, birthday, or even a quick thank you gift.


Yield: 6 mini cakes | Cook Time: 20 Minutes

Ingredients

2 cups cake flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

10 tablespoons whole milk

4 tablespoons sour cream

4 tablespoons unsalted butter, softened

1 ½ cups granulated sugar

2 teaspoon vanilla extract

7 tablespoons canola oil

4 large egg yolks

2 large eggs


Equipment

4” silicone cake molds


How to make it

In a small bowl, whisk together cake flour, baking powder, and salt. In a small measuring cup, whisk together milk and sour cream until well combined.


In a mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth. Add the granulated sugar and vanilla to the bowl and beat until fluffy, about 3-5 minutes. Scrape down the bowl at least once.


On medium speed, blend in the canola oil. Beat for another 2 minutes, until the mixture has lighted in color and is slightly fluffier.


On the lowest speed add in the yolks one at a time, mixing just to combine. Then add in the eggs, one at a time, blending just to combine.


Alternate adding the dry and wet ingredients. Start with half of your flour mixture, mix on low until just incorporated. Scrape down the bowl and add half of your wet ingredients on low. Mix until just combined. Add half of your remaining dry ingredients. Mix on low speed and scrape. Add the wet ingredients, mix on low, scrape. Finish with the rest of the dry ingredients, be careful to avoid overmixing.


Fill each silicone mold about 2/3 full. You want the baked cakes to reach the top edge of your mold.


Set Couture oven to Bake at 350°F for 20 minutes. Bake for about 16-20 minutes, or until a skewer inserted in the center comes out with a few crumbs attached.


Allow the cakes to cool in the molds for at least 10 minutes or cool to the touch. If the cakes have a domed top, use a serrated knife to trim off the excess cakes, using the mold as a guide.


Once your cakes are trimmed, carefully peel the silicone away from the cakes and allow the cakes to cool completely on a wire rack before decorating. You can do this several days ahead of time and store the cakes in the freezer until ready to decorate. Simply stack cake layers, with a small square of parchment between each layer, wrap in plastic wrap, then place them in a freezer-safe zip top bag. You can assemble the mini cakes and decorate while frozen.


Decorate cakes as desired and place them in small covered take out boxes to give as gifts.


This recipe was created especially for the Café Couture Oven with Air Fry


Cream Cheese Frosting

Cream Cheese Frosting

This cream cheese frosting has that delicious cream cheese tang, but the structure of a classic buttercream. It is the perfect frosting for decorating mini Lunchbox cakes.


Yield: Frosting for 6 mini cakes | Total Time: 20 Minutes

Ingredients

1 ½ cups unsalted butter, room temperature (3 sticks)

½ cup full-fat cream cheese, room temperature

7 cups powdered sugar

1 teaspoon salt

2 tablespoons heavy cream

1 teaspoon lemon juice

1 teaspoon vanilla


How to make it

Beat the butter and cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.


Add in the vanilla extract or vanilla bean paste and salt and beat on low until the ingredients are fully incorporated. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream.


If the frosting is too thick, add in additional cream (1 tablespoon at a time).


Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Notes

This recipe makes about 7 cups of frosting, which is enough to frost an 8-inch layer cake or frost about 6 mini lunch box cakes.


Frosting can be made ahead of and stored in an airtight container in the fridge for up to 2 weeks. Bring to cool room temperature and beat with a spatula to make it a spreadable consistency before using.


You can tint this frosting any color you like using gel food coloring.