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. If using the crockpot only. Line with tin foil and grease.
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 and flour mixture.
Dollop 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.
Cook for 4 hours. check after 3 1.2 hours.
Let cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.13 Kcal (972 kJ)
Calories from fat	115.08 Kcal
		% Daily Value*
Total Fat	12.79g	20%
Cholesterol	71.73mg	24%
Sodium	44.61mg	2%
Potassium	199.83mg	4%
Total Carbs	25.47g	8%
Sugars	8.62g	34%
Dietary Fiber	2.02g	8%
Protein	4.34g	9%
Vitamin C	6.4mg	11%
Vitamin A	0.1mg	5%
Iron	0.8mg	5%
Calcium	77.2mg	8%

Amount Per 100 g
Calories	237.66 Kcal (995 kJ)
Calories from fat	117.83 Kcal
		% Daily Value*
Total Fat	13.09g	20%
Cholesterol	73.44mg	24%
Sodium	45.68mg	2%
Potassium	204.59mg	4%
Total Carbs	26.08g	8%
Sugars	8.83g	34%
Dietary Fiber	2.07g	8%
Protein	4.44g	9%
Vitamin C	6.5mg	11%
Vitamin A	0.1mg	5%
Iron	0.9mg	5%
Calcium	79mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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