1 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
9 tbsp. unsalted butter, melted
1/2 c. milk
1/2 tsp. vanilla
1 (16 oz.) can pitted sour cherries
2 c. fresh or frozen unsweetened raspberries (1/2 lb.)
2/3 c. sugar
1 tbsp. tapioca

Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine flour, baking powder, salt and sugar in medium bowl. Make well in center. Add melted butter, milk and vanilla. Mix until blended. Pour into prepared pan.

In another bowl, combine cherries, raspberries, sugar and tapioca. Spoon fruit mixture evenly over batter. Bake 35 to 40 minutes until golden brown. Serve warm with ice cream.