● 1 cup soft butter
● 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 salt
● 1 cup butter
Butter sauce:
● 1 cup sugar
● 1/2 cup butter, cubed
● 1/4 cup water
● 1-1/2 teaspoons of almond extract
● 1-1/2 teaspoons of vanilla extract
In a large bowl, beat 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 creamy mixture alternately with buttermilk, beating well after each addition.
Pour into greased and floured 10-in.  Pan tube.  Bake at 350 degrees until a toothpick inserted in center comes out clean, 55-70 minutes.  Cool for 10 minutes.  Run a knife around the edges and pipe the center of the pan.  Invert cake onto wire rack over waxed paper.
For the sauce, combine sugar, butter, and water in a small saucepan.  Cook over medium heat until butter melts and sugar dissolves.  Take off the fire.  Stir in excerpts.
Make holes in the top of the warm cake;  Spoon 1/4 cup sauce over cake.  Leave it until the sauce absorbs.

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