Preheat oven to 350 degrees. Spray a 12 cup muffin tin and a 9x9 square baking pan with Pam Cooking Spray.
Place cream cheese, sugar, flour and egg into the bowl of a food processor. Process until smooth. Remove to a bowl and set aside.
Wash and dry the food processor's work bowl. Add flour and sugar to the processor and pulse to combine. Remove butter from the refrigerator and cut into pieces. Add the cold butter to the food processor and process until coarse crumbs form.
Reserve 1 cup of the crumb mixture and mix with sliced almonds; set aside.
Stir baking powder, baking soda, and salt together and sprinkle over remaining crumb mixture in food processor. Add sour cream, vanilla yogurt, almond extract and egg. Process until homogenized.
For Mini Cakes
Spread one heaping tablespoon of batter into bottom of each muffin cup. Reserve remaining batter for square cake.
Add a tablespoon of cream cheese mixture to each muffin cup and spread over cake batter. Reserve remaining cream cheese mixture for square cake.
Add 1 heaping teaspoon of preserves on top of the cream cheese mixture. Spread evenly. Reserve remaining preserves for square cake.
Sprinkle about a teaspoon of crumb and almond mixture on top of each muffin and reserve remaining mixture for square cake.
Place muffin pan in oven and bake for 20-25 minutes. Tops should be light brown and preserves will be bubbly. Cool on a wire rack for 10 minutes before removing with a spoon to wire rack. Cool completely.
For Square Cake
While muffins are baking, turn remaining cake batter out into the prepared 9x9 baking pan. Spread remaining cream cheese mixture over cake batter. Spread about 3/4 cup of preserves (or more if needed to cover) over the cream cheese mixture. Finally, sprinkle the remaining crumb/almond topping over the preserves.
Bake cake for 40 minutes. The cake will begin to pull away from the sides of the pan and will be golden brown, preserves will be bubbly. Cool on a wire rack.