Mini upside-down apple and oat cakes

Preparation

1. Preheat oven to 180°C (350°F). Oil 8 individual 125-ml (1/2-cup) baking pans. In a small heavy-bottomed saucepan, combine water, 250 ml (1 cup) sugar and corn syrup. Bring to a boil over high heat and cook until sugar is completely dissolved. Using a wet brush, wipe down the sides of the pan to remove as many grains of sugar as possible. Boil, without stirring, for 1 or 2 minutes, or until golden-brown. Remove from heat. Pour 15 ml (1 tbsp.) syrup into each ramekin and line the bottom of the molds with apples.
2. In a large bowl, combine butter, sugar and vanilla with an electric mixer. Add eggs one at a time and beat until pale, light and smooth. Add applesauce and mix well. In another bowl, combine flour, rolled oats, baking powder, baking soda and salt. Using a wooden spoon, stir the dry ingredients into the butter mixture, a small amount at a time.
3. Mix until smooth. Divide batter between ramekins and bake for 20-25 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove cakes from oven and let stand for 5 minutes. Run the blade of a knife around the edges of the cakes and carefully invert onto small dessert plates. Serve with frozen yogurt.