Apricot, Orange, And Almond Loaf Cakes

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2/3 cup (4 ounces) dried apricots, finely chopped

2 tablespoons Grand Marnier

2 cups (9 ounces) flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, room temperature

3/4 cup (5 ounces) sugar plus extra for sprinkling

3/4 cup (4 1/2 ounces) light brown sugar

2 extra-large eggs, room temperature (I used large and it turned out fine)

1 extra-large egg yolk, room temperature (same as above)

1 teaspoon vanilla extract

1/4 teaspoon orange extract

zest of 1 orange

1/2 cup buttermilk

1/3 cup sliced almonds

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