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Lemon-Poppyseed Upside Down Cake
This cake makes its own custard-like topping.
Ingredients
1 pkg. lemon-poppyseed bread mix
1 egg
8 ounces light sour cream
½ cup water
Sauce:-
1 tablespoon butter
¾ cup water
½ cup sugar
Juice from one lemon (about ¼ cup)
Method
Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 ½ quart slow cooker.
Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter; cover and cook on high for 2 to 2 ½ hours. Edges will be slightly browned.
Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.
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