Poppyseed Upside-Down Cake recipe

This cake makes its own custard-like topping.

1 box Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water

Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup granulated sugar
Juice from one lemon (about 1/4 cup)

Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2-quart crock pot.

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 1/2 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.