Preheat oven to 350 degrees F (180 degrees C).
For the upside down layer, drizzle Light Corn Syrup (1 tablespoon) over bottom of pan; sprinkle with Brown Sugar (1/3 cup). Arrange the Apple (2) on top of the brown sugar.
Combine All-Purpose Flour (1 1/4 cup), Caster Sugar (3/4 cup), Ground Cinnamon (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Ground Nutmeg (1/8 teaspoon), in a large bowl. Add Non-Fat Milk (1/2 cup), Unsweetened Apple Sauce (1/2 cup), Large Egg (1), and Canola Oil (1 tablespoon) and stir until combined. Pour this over the apples.
To minimize clean up, I combined Quick Cooking Oats (1/2 cup), Walnut (2 tablespoon), Brown Sugar (2 tablespoon), Butter (2 tablespoon), and Ground Cinnamon (1/2 teaspoon) 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.