Slow Cooker Recipes
Poppyseed Upside-Down Cake
Poppyseed Upside-Down Cake makes its own custard-like topping.
Ingredients
Cake
- 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)
Instructions
- Mix the first 4 ingredients together until well moistened.
- Spread batter in a lightly greased 3 1/2 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 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.