RASPBERRY YOGURT COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Johnson Estate in Dallas, Texas in 1986. 1 beaten egg 8 ounce carton raspberry yogurt 1 package one layer white cake mix 1/2 cup frozen raspberries 3 tablespoons sugar 1/2 teaspoon ground cinnamon Combine eggs and yogurt then add cake mix and stir until well mixed. Stir in raspberries then pour batter in greased square pan. Mix together sugar and cinnamon and sprinkle over batter. Bake at 350 for 30 minutes then cool on wire rack.