●1 cup butter, softened
●2 cups of sugar
●4 large eggs, ambient temperature
●2 teaspoons of vanilla extract
●3 cups of all-purpose flour
●1 teaspoon baking powder
●1/2 tsp baking soda
1/2 teaspoon salt
●1 cup of buttermilk
●1 cup of sugar
●1/2 cup of butter in a bucket
1/4 cup of water
●1-1/2 teaspoons almond extract
●1-1/2 teaspoons vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Vanilla Smoothie. Combine flour, baking powder, baking soda, and salt; add to cream mixture alternatively with buttermilk, beating well after each addition
Pour into a greasy and flourished 10-in. tube pan. Bake at 350° until a stick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around the edges and center tube of the skillet. Invert the cake on a wire shelf on waxed paper.
For the sauce, combine sugar, butter, and water in a small pot. Cook on medium heat only until butter melts and sugar dissolves. Remove from heat; stir fry.
Make holes in top of hot cake; spoon 1/4 cup sauce over cake. Let stand until the sauce absorbs.