INGREDIENTS:

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature 

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 cup buttermilk

Butter Sauce:

1 cup sugar 

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract 

DIRECTIONS:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350┬░ until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts. 

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed.

Enjoy!

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