°1 cup butter, softened
°2 cups of sugar
°4 large eggs, room temperature
°2 teaspoons of vanilla extract
°3 cups all-purpose flour
°1 teaspoon baking powder
° 1/2 teaspoon baking soda
°1/2 teaspoon of salt
°1 cup buttermilk
°1 cup of sugar
°1/2 cup of butter cut into cubes
°1/4 cup of water
° 1-1/2 tsp almond extract
° 1-1/2 teaspoons vanilla extract
- Methods :
In a heavy bowl, cream the butter and sugar until soft and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; pour in creamy combination alternately with buttermilk, beating well after each addition.
Pour directly into a greased and floured 10 inch pan. tube mould. Bake at 350° until a toothpick inserted in the middle comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around the edges and the middle of the pan. Invert cake onto a wire rack over waxed paper.
For the sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat; incorporate the extracts.
Punch holes inside the top of the nice and cozy cake topper; pour 1/4 cup sauce over cake. Let stand until sauce is absorbed.