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
3 c. fresh or frozen unsweetened raspberries
2/3 c. sugar
1 tbsp. tapioca

Heat oven to 350°F.

Butter or spray with oil an 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. Stir until blended. Pour into prepared pan.

In another bowl, combine raspberries, sugar and tapioca. Spoon fruit mixture evenly over batter.

Bake 35 to 40 minutes or until golden brown.

Serve warm with vanilla ice cream.