Autumn Apple Cake and Last Night's Dinner

It's Tuesday and I've remained grocery store visit free for the week. Seriously, I feel like I'm part of a grocery-store-a-holics anonymous program. My wallet feels fatter, our pantry less cluttered, and our nights free of the "what's for dinner?" debate that so many of you share.

{If only solving our economy's woes were as easy as meal planning.} *sigh*

Here's a recap of this week's meals:

• Sunday - Creamy Seafood Risotto see post below
  
• Monday - Asian Stir Fry (usually made on the go, sans recipes)

• Tuesday - Italian Goat Cheese Fritatta post to come
• Wednesday - leftovers may end up cooking. We eat too much & don't have leftovers
  
• Thursday - Jamie Oliver's le migliori polpette di tonno, the best tuna meatballs
• Friday - eat out downtown
  
• Saturday - I can't plan that far ahead

The stir fry came together very quickly and it's always one of my favorites to start off a week. Like I mentioned I don't really use a recipe so it comes out a little differently each time. I used shrimp, chicken, zucchini, broccoli, snow peas and cold Jasmine rice seasoned with soy sauce, oyster sauce and kecap manis. Throw it all together in a wok and taste as you go!

So as not to leaving you hanging sans recipe today, I also made an (unplanned) Autumn Apple Cake that required no additional trips to the store. Chock full of raisins (I added extra) and fall's favorite fruit, apples, this cake is tender, sweet and perfect for the fall.


Like Grace, I have a slight obsession with cinnamon and tripled the amount of called for in the original. Do it. Don't be afraid.

It's delicious! As usual, hubby and I scarfed this down way to fast. Good thing we're active people.

For those of you who mentioned you've been meal planning forever, kudos! I admire your organization and discipline.

For those of you who like to live by the seat of your pants, I'm enjoying my brief grocery store respite, but I'm sure I'll be with you in no time. I just feel so organized. That in itself will probably end this streak.

I suppose meal planning is as difficult as solving our economy woes.

Autumn Apple Cake
adapted from Cooking Light

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup granulated sugar (use baker's sugar if you have it on hand)
5 tablespoons butter, softened
1 teaspoon pure vanilla extract
1 large egg
1/2 cup milk
1 1/4 cup finely chopped and peeled sweet apple (about 1 large Gala or Pink Lady)
3/4 cup raisins
1 teaspoon powdered sugar

1. Preheat oven to 350
2. Coat a 9 inch round cake pan with cooking spray. Dust with flour and shake to coat evenly.
3. Spoon and level flour into measuring cups. In a small bowl, combine flour, baking powder, salt and cinnamon with a whisk.
4. Place softened butter and granulated sugar in a mixing bowl and beat until well blended. Beat in vanilla and egg.
5. Beat in flour mixture alternately with milk, beginning and ending with flour.
6. Fold in apple and raisins
7. Pour batter into pan and bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool 10 min on a wire rack. Carefully remove from pan and sprinkle with powdered sugar once cool.