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!