1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside. 2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside. 3. Cake topping: In a large bowl, beat butter with sugar until light and fluffy. 4. Beat in eggs, 1 at a time, then vanilla. 5. In separate bowl, whisk together flour, baking powder and salt. 6. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. 7. Scrape evenly over raspberries, smoothing top,set aside. 8. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter. 9. Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes. 10. Let cool slightly before serving. 11. Make ahead = store at room temp for up to 8 hours; reheat if desired. 12. I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light. ---------------------------------------------------------------------------
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