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

1. Mix the first 4 ingredients together until well moistened.
2. Spread batter in a lightly greased 3 1/2 quart slow cooker.
3. Combine sauce ingredients in a small saucepan; bring to a boil.
4. Pour boiling mixture over the batter.
5. Cover and cook on HIGH for 2 to 2 1/2 hours. Edges will be slightly browned.
6. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar.
7. When cool enough to handle, hold a large plate over the top of the pot then invert.