Raspberry Macadamia Coffeecake

• 2 cups all-purpose flour
• 12 cup sugar
• 2 12 teaspoons baking powder
• 34 teaspoon baking soda
• 34 teaspoon salt
• 34 cup low-fat plain yogurt
• 2 tablespoons caramel topping
• 1 egg, beaten
• 1 teaspoon vanilla
• 2 ounces low-fat cream cheese, softened
• 14 cup oil
• 1 cup raspberries, frozen and unsweetened are OK
• 13 cup macadamia nuts, chopped
• 14 cup flour
• 14 cup brown sugar
• 14 cup macadamia nuts, chopped
• 2 tablespoons butter, melted

1. Coat a 9 " cake pan with cooking spray.
2. Mix together the flour through the salt and blend well.
3. Mix together the yogurt and the caramel topping in a medium size bowl.
4. Add the egg, oil, vanilla and cream cheese.
5. Blend all well.
6. Mix the 1/3 cup macadamia nuts and the raspberries into the flour mixture and gently combine.
7. Add in the wet ingredients just until almost combined.
8. This will be chunky and thick.
9. Dump the mix in the cake pan and gently distribute around the pan.
10. For the topping:.
11. Combine all the topping ingredients and distribute over the top of the coffeecake.
12. Bake at 350 degrees for about 30 minutes.

flour, sugar, baking powder, baking soda, salt, lowfat plain yogurt, caramel topping, egg, vanilla, lowfat cream cheese, oil, raspberries, nuts, flour, brown sugar, nuts, butter

Taken from www.food.com/recipe/raspberry-macadamia-coffeecake-389043 (may not work)