Procrastination, as I’ve mentioned in an earlier post, is a good thing…sort of. Sometimes it’s a way for the brain to process all those seemingly random ideas bouncing around in your head, to connect the dots…or so I’m told.  And other times, like today, procrastination is mostly a way of avoiding unpleasant tasks—like beginning the process of packing up my apartment.  So sue me, I’m still in denial.

I engage in busy work…like finding a way to use up the fresh raspberries I brought on sale.  The result is a delightful mash-up of two staples, coffeecake and cornbread.  I substituted the buttermilk and sour cream for plain Greek yogurt, since I had neither and yogurt seemed the “healthier” alternative.  Using both butter and coconut oil imparts flavor and keeps the cake moist.  Adding some cornmeal in place of pastry flour provides subtle crunch.

While this project began as avoidance procrastination, it did become productive procrastination because I found a way to work out a few random ideas to create a keeper recipe, which can’t be a bad thing…unless it leads to me plunk down on the sofa with a plateful of Cornmeal Raspberry Coffeecake and a pot of tea and binge-watch the season 3 of The Crown on Netflix.

Cornmeal Raspberry Coffeecake

Makes 12 large or 16 regular size individual

• 1/2 stick unsalted butter
• 4 T. filtered coconut oil
• 3/4 c sugar
• 1/4 c. honey
• 2 large eggs
• 1/2 c. plain Greek yogurt (2% fat)
• 1 1/2 c. pastry or all-purpose flour
• 1/2 c. cornmeal
• 2 1/2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. sea salt
• 1/2 t. vanilla extract
• zest of 1 lemon
• 2 c. fresh raspberries

Cream together butter, coconut oil, sugar and honey until light and fluffy. Scrape down the sides of the bowl, then gradually beat in eggs and vanilla extract.  In separate bowl whisk together flour, cornmeal, baking powder, baking soda and salt. Mix half of the dry mixture into the batter until just incorporated, then mix in yogurt and lemon zest.  Mix in remaining dry ingredients until just incorporated, then gently fold in raspberries.

Thoroughly grease molds with non-stick spray.  Divide batter equally into prepared molds (I like to use scooper).  Bake at 350°F for 20-24 mins. or until golden brown and skewer comes out clean when inserted into cake.  Cool the coffeecakes in the pan for 10 mins. before transferring cakes onto a wire cooling rack.   Dust cooled cakes with powdered sugar.