Apple Oatmeal Coffee Mug Cake

*This post has been sponsored by AppleWeek contributors, including Flavahan's Irish Oatmeal, Rodelle Vanilla and Dreamfarm.  
All views and opinions shared are my own.*

#AppleWeek is here and I'm excited to be sharing my Apple Oatmeal Coffee Mug Cake recipe with you!  It is perfect for a quick breakfast on the go, or for the mornings you want to indulge a little but don't want to share. 😉

But before I get to the recipe, I've got to share about everything planned for #AppleWeek!  Last year was the inaugural year of AppleWeek and the group of bloggers had so much fun that Carlee of Cooking with Carlee decided to host it again, add more blogger and add more recipes!

Thank you to all of this year's #AppleWeek sponsors.  I loved working with the different ingredients and kitchen products while developing my recipes for this year's event.

Now onto my Apple Oatmeal Coffee Mug Cake!  This coffee cake tastes like fall in a mug.  With the combination of applesauce, oatmeal, along with the cinnamon and vanilla - it's the perfect way to start off your day.

Apple Oatmeal Coffee Mug Cake

1 Tbsp Butter, softened
2 Tbsp Sugar
3 Tbsp Applesauce, unsweetened
Drop Rodelle Vanilla
1/4 cup Flour
1/8 cup Flahavan's Irish Oatmeal
1/8 tsp Baking Soda
1/4 tsp Cinnamon, ground

Topping:
1 Tbsp Butter, softened
1 Tbsp Flour
1 Tbsp Flahavan's Irish Oatmeal
1 Tbsp Brown Sugar
1/4 tsp Cinnamon, ground

In coffee mug, mix the butter with sugar.  Then add the applesauce and vanilla and stir.  Next add the flour, oatmeal, baking soda and cinnamon and mix well.

In a separate container, mix all five topping ingredients together, forming a wet crumble.  Add the crumble on top of the cake in the coffee mug.

Microwave for 1 minute 11 seconds (because doesn't everyone just press 111 on their microwave) to bake.  Let cool a couple minutes and enjoy!

My favorite bite of this coffee cake is when you get a nice helping of the oatmeal topping with a spoonful of the apple coffee cake!

Be sure to sign up for our #AppleWeek giveaway this week and to check out the over 100 recipes that will be shared by the time Friday rolls around.  I hope this week gets you inspired to do some fall baking!  What is your favorite thing to bake in the fall?  Do you enjoy making mug cakes?  Remember to Comment for a Cause.

Apple Bacon Turkey Burgers from Jonesin' for Taste
Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook
Apple-Cinnamon Baked Oatmeal from Amy's Cooking Adventures
Apple Cobbler French Toast Casserole from Tip Garden
Apple Fritter Yeast Bread from House of Nash Eats
Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids
Apple Oatmeal Muffins from A Day in the Life on the Farm
Apple Pie Steel Cut Oatmeal from Cooking With Carlee
Caramel Apple Nut Bars from Family Around the Table
Cinnamon Apple Cider Sangria from The Redhead Baker
Creamy Maple Gouda Apple Soup with Pecan-Oat Granola from Culinary Adventures with Camilla
Healthy Apple Muffins from Caroline's Cooking
Mulled Apple Cider from Books n' Cooks
Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal
Salted Caramel Apple Cake from Grumpy's Honeybunch
Savory Apple Sausage Tart from The Crumby Kitchen
Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats
Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas
Torta di Mele Sicilian Apple Cake from Girl Abroad

Six Week Muffins - Tractor Approved Breakfast

One feature this month through my 31 Days from a Tractor Seat series that I look forward to sharing are some of my family's "Tractor Approved" recipes.  During fall harvest I have a unique situation where I find myself in the field pretty much all day, everyday, along with my husband and kids.  Thankfully I have a wonderful mother-in-law that makes box lunches for us everyday at noon and for supper we usually just send whoever is in the semi-truck to pick up some food from the nearest food establishment from the field.  The downfall of this situation is that we don't have that much food in our house during harvest because I don't have that much time to run to the grocery store, especially since we don't live that close to one that is open 24 hours and on Sundays...  But anyways, I try to keep some staples in the house so when we do find ourselves at home we can eat something at home.  Today I'm going to share one of my go-to breakfast muffins - Six Week Muffins!

Why do Six Week Muffins get the "Tractor Approved" seal?  First, my entire family loves them.  They are a hardy muffin that has a slightly sweet flavor.  Second, they are convenient for you to take on the road (or in the field).  During harvest sleep can become an elusive thing, so there are days that you literally wake up early enough to just put on a pair of clothes and get out to the field.  And when you work long hours you really need a good breakfast to get you going, so these muffins are great to grab on-the-go.  Third, you can keep the batter in the refrigerator up to six weeks so you make fresh muffins as much as you want.  I usually split the batter in thirds and make 18 at a time every couple of weeks.

Six Week Muffins
6 cups All-Bran Cereal (Kellogg's)
2 cups Water, boiled
1 cup Shortening, melted
3 cups Sugar
4 Eggs, beaten
1 qt Buttermilk
5 cups Flour
5 tsp Baking Soda
2 tsp Salt

Pour boiling water over 2 cups of bran and let stand for 15 minutes.  Then mix in melted shortening, rest of bran, sugar, eggs and buttermilk.  Sift flour, soda and salt - and add to the rest of the mixture.

Bake muffins at 400 degrees for 20 minutes.  Recipe makes 4 to 5 dozen muffins.

You may cover and refrigerate the batter up to six weeks for fresh muffins as much as you want.

What are some of your go-to on-the-go breakfast foods?  Remember to Comment for a Cause!

(This post is a part of a 31 Days from a Tractor Seat series.  The best way to keep up with this series is to follow via email on the right sidebar of this post or by following on Bloglovin.  Also be sure to like the Corn, Beans, Pigs and Kids Facebook page for daily updates from the field.)