Wellesley Coffee Cake

1 c. butter, softened
2 C. sugar
2 eggs 1 c. sour cream
1/2 vanilla
1/2 t. almond extract
2 c. sifted flour
 1 t. baking powder
1/4 t. salt

FILLING:

4 t. sugar
1 c chopped pecans
1 t. cinnamon

Preheat oven to 350 degrees.
Cream butter and sugar.  Add eggs, one at a time, beating well after 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 pan or bundt pan.
Sprinkle with three-quarters of filling mixture.  Spoon in rest of batter and sprinkle with remaining
filling.  Bake 1 hour.

Heirloom Tomatoes with Blue Cheese dressing

3 pounds heirloom tomatoes
kosher salt and freshly ground black pepper
1/2 pound Roquefort cheese, divided
1 cup mayonnaise
1/3 cup cream
2 t. tarragon wine vinegar
2 T. chopped fresh flat-leaf parsley

Slice tomatoes and sprinkle with salt and pepper.

Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.

Yummy dressing!