I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.
- add 1 teaspoon almond extract
- add 2 tablespoons butter
- add 1/2 cup sugar
- add 1/2 teaspoon baking powder
- add 1/4 teaspoon salt
- add 1/3 cup almonds
- add 1 3/4 cups all-purpose flour
- add 1/2 teaspoon baking soda
- add 1/3 cup all-purpose flour
- add 1 egg
- add 2 tablespoons sugar
- add 1 tablespoon sugar
- add 3/4 cup cherry preserves
- add 1/4 cup sugar
- add 1 egg
- add 1/2 teaspoon vanilla extract
- add 3/4 cup sour cream
- add 1 (8 ounce) package cream cheese
- add 1/2 cup butter
- In a 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).
- Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
- In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
- Fill greased jumbo muffin cups half full with batter.
- Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
- Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.