Individual apple-oat upside-down cakes
- Preheat oven to 180°C (350°F).
- Oil 8 individual 125 mL (1/2-cup) ramekins.
- In a small heavy-bottomed saucepan, combine water, 250 mL (1 cup) sugar and corn syrup. Bring to a boil over high heat and continue cooking until sugar is completely dissolved. Using a wet pastry brush, clean sides of saucepan to remove as much sugar as possible. Allow to boil without stirring for 1 to 2 minutes, or until golden. Remove from heat.
- Drop 15 mL (1 tbsp.) of the sauce into each ramekin and arrange a layer of apples over top.
- In a large bowl, combine butter, sugar and vanilla using an electric beater. Add eggs, one at a time, and beat until batter is pale, smooth and light. Incorporate applesauce, mixing well.
- In another bowl, combine flour, oats, baking powder, baking soda and salt.
- Using a wooden spoon, incorporate dry ingredients into butter mixture a little at a time, mixing until batter is smooth.
- Divide batter among ramekins and bake in the oven for 20 to 25 minutes, or until toothpick inserted in the centre of cake comes out clean. Remove cakes from oven and allow to sit for 5 minutes.
- Slide a knife blade around the cake edges and gently invert onto small dessert plates. Serve with frozen yogurt.
- Add chopped walnuts or caramels chips to the cake batter.
- If you do not have individual ramekins, use a large muffin tin or a single cake tin. The baking time will be longer for the latter.