WARM CORNMEAL SHORTCAKE WITH FARM-STAND BERRIES

Yield: 8 servings

3/4 cup (1 1/2 sticks) unsalted butter, plus more for the pan, softened

1 1/2 cups sifted unbleached all-purpose flour (sift before measuring), plus more for the pan

2 teaspoons baking powder

1 teaspoon baking soda

2/3 cup yellow cornmeal

1/2 cup fine semolina

1/2 teaspoon kosher salt

2/3 cup plus 1/4 cup plus 1 tablespoon granulated sugar, divided

2 large eggs

1/2 teaspoon almond extract

1 cup buttermilk

3 pints mixed juicy berries

4 teaspoons brandy

1 cup heavy cream

1/4 teaspoon vanilla

1. Preheat the oven to 375 degrees. Lightly butter a 9-by-5-by 3-inch loaf pan. Coat bottom and sides with flour and shake out the excess.

2. Sift flour, baking powder and baking soda together into a medium bowl. Whisk in cornmeal, semolina and salt.

3. Using electric mixer, beat the butter until fluffy. Add 2/3 cup sugar gradually, beating until mixture is pale and light. Beat in eggs, one at a time, then beat in almond extract.

4. On low speed, add half the dry ingredients, beating just until blended. Beat in buttermilk, then remaining dry ingredients, just until blended. Transfer batter to the pan.

5. Bake until the cake is firm to the touch and beginning to pull away from the sides, 45 to 50 minutes. A cake tester inserted in the center should come out clean. Cool in pan 15 minutes, then turn out of the pan and finish cooling on a rack.

6. Meanwhile, combine berries, 1/4 cup sugar and brandy. Stir gently and let sit at room temperature for 1 hour to draw out the juices.

7. Whisk cream, with remaining 1 tablespoon sugar and vanilla, to soft peaks. Chill until ready to serve.

8. Preheat oven to 375 degrees. Trim the ends off the cake, then cut the cake into 8 equal slices. Arrange in a single layer on a baking sheet and toast in oven until hot and slightly crusty, 5 minutes. Transfer to individual plates; top with berries and their juices and with whipped cream.

Per serving: 610 calories; 31g fat; 19g saturated fat; 140mg cholesterol; 9g protein; 76g carbohydrate; 34g sugar; 5g fiber; 480mg sodium; 115mg calcium.

Adapted from "Eating Local," by Janet Fletcher (Andrews McMeel, $35).