Poppyseed Upside-Down Cake

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


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


  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.