Put the corn in a pot, cover with water and bring to a boil.
Cook for 5 minutes or until the corn is tender.
Let cool.
In a food processor or with a hand mixer, process with the milk until puréed.
In a large bowl, cream the butter with the brown sugar.
Add the eggs one at a time, mixing well between each one. Incorporate the warm corn.
In another bowl, mix the dry ingredients and add them gradually.
Mix the apples, apple sauce, brown sugar and cinnamon.
Pour into the mold.
Cover with the cake batter and bake in the oven for 45 to 50 minutes or until a tooth pick can be inserted into the centre of the cake and removed clean.
Cover the mold with a large place and turn upside-down to unmold the cake.