Lemon-Poppy Seed Cake

An upside-down cake that makes its own custard-like topping...yum!

Ingredients

15.8-oz. lemon-poppy seed bread mix

1 egg, beaten

8-oz. container sour cream

1-1/4 c. water, divided

1 T. butter

1/2 c. sugar

1/4 c. lemon juice








Directions

Combine bread mix, egg, sour cream and 1/2 cup water in a mixing bowl. Stir until well moistened; spread in a lightly greased slow cooker. Combine remaining water and other ingredients in a small saucepan; bring to a boil. Pour boiling mixture over batter in slow cooker. Cover and cook on high setting for 2 to 2-1/2 hours, until edges are golden. Turn off slow cooker; let cake cool in slow cooker for about 30 minutes with lid ajar. When cool enough to handle, hold a large plate over top of slow cooker and invert to turn out cake. Serves 10 to 12.