Preheat oven to 350 degrees F (180 degrees C).
For the upside down layer, drizzle
Light Corn Syrup (1 Tbsp)
over bottom of pan; sprinkle with
Brown Sugar (1/3 cup)
. Arrange the
on top of the brown sugar.
All-Purpose Flour (1 1/4 cups)
Caster Sugar (3/4 cup)
Ground Cinnamon (1 tsp)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Ground Nutmeg (1/8 tsp)
, in a large bowl. Add
Non-Fat Milk (1/2 cup)
Unsweetened Apple Sauce (1/2 cup)
Large Egg (1)
Canola Oil (1 Tbsp)
and stir until combined. Pour this over the apples.
To minimize clean up, I combined
Quick Cooking Oats (1/2 cup)
Walnuts (2 Tbsp)
Brown Sugar (2 Tbsp)
Butter (2 Tbsp)
Ground Cinnamon (1/2 tsp)
in the same bowl as the cake. Use a fork to incorporate the butter into the oatmeal mixture.
Bake for 35 minutes or until a toothpick inserted in center comes out clean.
Invert cake onto a plate and let cool for 30 minutes.
Serve either side up! Serves 10.