If you make the scones beforehand and freeze them the whole dish will be assembled in a flash.
It makes a lot of blinis but you can keep them in the fridge. Just brush them with some melted butter, reheat for five minutes in the oven (350F) and they will be like freshly made. You can freeze them too.
This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any time you want or need.
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.
Maybe it seems like the winter time dessert, but I bake it during any season. Use the fresh berries when they are available and the frozen ones when you can’t get them fresh.
Like the most of upside-down cakes, this one is moist, fragrant and a very good keeper.