Prep 25 mins
Cook 35 mins
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.
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, cold
- 1 egg
- 3⁄4 cup sour cream
- 1 teaspoon almond extract
- 1⁄3 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter, cold
- 1⁄3 cup almonds, sliced, chopped
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup cherry preserves, warmed
- 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.
FanTAStic!! I took these to work today and they were scarfed up immediately. The sweet tartness of the cherries, the creamy smoothness of the cheese, and the light texture of the biscuit base combine to make something close to the perfect muffin!
Absolutely the best !!! Can't wait to try it with peaches or blueberry's or...everything else !! Thank you so much for a great recipe. I did not have cream cheese or jam, used instead a can of cherry pie filling and made a glaze of powdered sugar, butter & almond extract......holy cow...can't stay away from it...thanks again !!
Oh Marg! This was absolutely delicious!! The muffin in the picture looked sooo tempting that I had to give it a shot! I took your advice and made it in an 8 inch springform pan. My bake time was of 65 minutes. My topping was alot more crumbly than the one in the picture, so next time I might increase the butter- and there WILL be a next time! Also, I substituted yogurt for the sour cream. All in all this cake was to die for!! My whole family inhaled it. Thanks for a winner Marg! :)