Prep Time: 20 minutes

Cook Time: 70 minutes

Serves: 12-14

 

Ingredients:

Cake:

1 C. butter, softened (two sticks)

2 C. sugar

4 eggs

2 tsp. pure vanilla extract

1 T. almond extract

3 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. buttermilk (whole milk works just as well)

 

Almond Butter Sauce:

1 C. granulated sugar

1/2 C. butter, cubed (one stick)

1/4 C. water

2 tsp. pure almond extract

2 tsp. pure vanilla extract

 

 

What to do:

Preheat oven to 350 degrees.

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 and almond extract. Separately in a medium size bowl combine the flour, baking powder, baking soda and salt; add a quarter to the creamed mixture alternating with the buttermilk, beating well after each addition, until gone.

Pour into a greased and floured 10-in. tube pan. Bake at for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack.

 

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 of sauce over the cake. Let stand until sauce is absorbed. Repeat twice or more if you wish add sliced almonds for garnish if you desire. Cool completely.