If you’ll be in NYC next Tuesday, save room for this foodie fundraiser. Harvest in the Square raises money to support Union Square Park, a beautiful little oasis in the heart of Manhattan. If you prefer to think of it as a culinary bonanza, you can do that, too. There will be food tastings and drinks from over 100 restaurants, wineries, breweries and beverage makers (full list and details here), including the toasted marshmallow milk shakes from Stand (pictured above). A recipe for Craft’s lovely-sounding olive oil cake is after the jump.

Olive Oil Cake, Apple Butter and Whipped Crème Fraiche

Craft

Pastry Chef – Jennifer McCoy

Olive Oil Cake

Makes  one 10” cake or 10 small cakes

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

2 large eggs

1 ½ cup sugar

1 ½ cup whole milk

1 cup good quality extra-virgin olive oil

• Preheat oven to 325 degrees.

• Spray cake or muffin pan with non-stick cooking spray. Set aside.

• Sift flour, baking powder, baking soda and salt. Set aside.

• In a large mixing bowl, whisk eggs, sugar, milk and olive oil together until smooth.

• Slowly add dry ingredients and continue to whisk until smooth.

• Pour batter into cake pan. Bake approximately 10-15 minutes, or until light golden brown and set.

• Serve warm or at room temperature with a few tablespoons of apple butter and a dollop of whipped crème fraiche.

Apple Butter

For convenience, use store-bought apple butter, usually in the supermarket’s peanut butter aisle.

Makes about 2 cups

6 medium baking apples, Macintosh or Cortland recommended

1 cup dark brown sugar

2 tbl. Meyer’s rum

1 tsp. vanilla extract

½ tsp. salt

1 ¼ tsp. gound cinnamon

Juice of ½ of a lemon

• Cut around core of apples, leaving skin intact. Discard cores and chop apple into small chunks, about one inch in size.

• Combine apples and all remaining ingredients in a medium saucepot and bring to a boil. Reduce heat to a simmer and cook until apples are completely soft and a deep brown color. Stirring occasionally.

• Remove from heat and let mixture cool to room temperature.

• Transfer mixture to a blender and puree until completely smooth.

Whipped Crème Fraiche

Makes about 2 cups

½ cup heavy whipping cream

1 cup crème fraiche

• In a large mixing bowl, combine heavy cream and crème fraiche. Whisk until stiff peaks form. Refrigerate until ready to use.

Credits to:Everyday Food Blog – MarthaStewart.com

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