● 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
● 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.