Combine 1 cup flour, sugar, undissolved yeast, baking powder, salt and mace, if desired, in a large mixer bowl. Heat buttermilk, sour cream, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
For Cream Cheese Filling, combine cream cheese, sugar and vanilla in a small bowl. Stir until smooth.
Roll dough to 20 x 9-inch rectangle. Spread Cream Cheese Filling evenly over dough to within 1/2-inch of edges; spread jam on top of cream cheese and sprinkle with almonds. Beginning at long end, roll up tightly; pinch seam to seal. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. With sharp knife, cut slits, starting at outside edge of ring cutting three-fourths of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.