Table of Contents
Combine the butter, crème fraîche, and 1 1/2 cups sugar and mix until well-combined. Add the eggs one at a time, mixing until well-incorporated. Add the flour, salt, and almond extract. Mix well, then pour into the prepared skillet. Shower the cake with almonds and remaining sugar.
Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool completely. For glaze, combine confectioners’ sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes.
In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until light and fluffy. Beat in almond extract and eggs until well blended.
This layered cake is flavored with an almond-flavored liqueur, filled with a fruity apricot filling, and frosted with an amaretto cream cheese frosting to create a very delicious and rich dessert.
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