Preheat oven to 350.

If fruit is in juice, place in strainer and let drain.

Grease small loaf pan ( 4.5x2.5 ) and line with parchment.

Mix flour ( and almond flour if using ), salt and baking powder in small bowl.

Cream butter and sugar on medium until light ( 5-10 min ). Add sour cream and beat another 3 minutes. Add whole egg with vanilla and almond extract and beat one minute, add yolk and beat another minute.

Add 1/3 flour mixture, beat one minute, Repeat twice.

Spread about 1/3 of batter in prepared pan, add layer of fruit. Press fruit into batter.
Cover with enough batter to fill pan.

Use extra batter/fruit to make 2 large muffins using same process.

Sprinkle top with course sugar if using.

Bake 45 minutes until tester comes out clean and top is browned.

Cool for 15 minutes.