Ingredients
1-3/4 cups all-purpose flour1/2 cup plus 1 tablespoon sugar1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup cold butter, cubed1 large egg3/4 cup sour cream1 teaspoon almond extractFILLING:1 package (8 ounces) cream cheese, softened1 large egg1/4 cup sugar1/2 teaspoon vanilla extract3/4 cup cherry preserves, warmedTOPPING:1/3 cup all-purpose flour2 tablespoons sugar2 tablespoons cold butter1/3 cup chopped sliced almonds
Preparation
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds.
Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
