The cover of the Tri-City Herald's Food & Wine section Aug. 22 will feature a healthy take on the classic PB&J sandwich. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Wellesley Coffee Cake

Makes: 12 portions

Ingredients

1 cup butter, softened

2 cups sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla

1/2 teaspoon almond extract

2 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

Filling:

4 teaspoons sugar

1 cup chopped pecans

1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees.

Cream butter and sugar. Add eggs, one at a time, beating with each addition.

Add sour cream, vanilla and almond extract; beat well. Combine flour, baking powder and salt. Add to mixture and beat.

In separate bowl, combine sugar, pecans and cinnamon for filling.

Place one third of batter in well-greased and floured tube or bundt pan. Sprinkle with three-quarters of filling mixture. Spoon in rest of batter and sprinkle with remaining filling. Bake 1 hour.

From: Come for Cocktails, Stay for Supper by Marian Burros and Lois Levin