Preheat the oven to 350ºF. Lightly grease a 9-inch cake pan. Set aside.

Melt 2 tablespoons of butter in a small pot over medium heat. Once melted, add 2 tablespoons of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add the heavy cream and vanilla extract. Whisk until smooth. Simmer for 1 to 2 minutes.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Place the crushed macadamia nuts in a small bowl with 1 tablespoon of flour and toss to coat. Set aside.

Sift ¾ cup of cake flour, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.

Add 4 tablespoons of butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Fold in the crushed macadamia nuts and ½ cup white chocolate chips until just combined.

Remove the cake pan from the refrigerator. Pour the raspberries over the caramel and gently press them into the caramel. Pour the batter over the raspberries and smooth it into an even layer.

Transfer the cake to the oven and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 45 minutes. The cake should still be warm to the touch.

Place a large plate over the cake pan and carefully flip the cake onto the plate. Cut and serve with vanilla ice cream or whipped cream on top. Add a sprinkle of crushed macadamia nuts on top, if desired. Enjoy!