In a large mixer bowl, combine 1 cup of the flour, the yeast, and the baking powder. In a saucepan, heat the sour cream, 1/3 cup orange juice, sugar, butter or margarine, and salt until very warm (120 degree F to 130 degree F) and butter is almost melted, stirring constantly.
Stir heated mixture into flour mixture. Add egg and orange peel. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl. Beat for 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth, elastic, moderately soft dough. Shape into a ball. Cover with plastic wrap and dish towel. Let rest 15 minutes.
To shape, roll out dough to form a 10x10-inch square. With a floured cutter, cut into 12 doughnuts. On a greased baking sheet (or baking sheet covered with parchment paper or foil), arrange doughnut shapes in a circle. Stretch and elongate rings slightly with your fingers. Cluster holes from rings in the center, cutting additional holes from scraps.
Let rise until light (about 1 hour). Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Carefully remove the coffee cake from baking sheet. Brush with melted butter or margarine. Cool.
Spoon desired jelly into the centers of the doughnut rings. Drizzle Orange Glaze over cake. Sprinkle centers with toasted almonds. Makes 10 servings.
In a mixing bowl, stir together powdered sugar, almond extract, grated orange peel, and orange juice to make a mixture of drizzling consistency.