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