Lemon-Poppyseed Upside Down Cake

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Lemon-Poppyseed Upside Down Cake

Southern U.S. Cuisine

This cake makes its own custard-like topping.

· 1 pkg. 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 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 crockpot. 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.

 

I haven't made this one but I'd love to hear how it turns out...

 

Happy Cooking!

Jenny M., Moderator

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