★Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Butter Sauce:
3/4 cup granulated sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract
Quick and crispy baked potatoes
★Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
Mix in Buttermilk and Extracts: Mix in the buttermilk, vanilla extract, and almond extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
Bake the Cake: Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Butter Sauce:
Prepare Sauce: In a saucepan over medium heat, combine the sugar, butter, and water. Cook until the butter is melted and the sugar is dissolved. Do not boil.
Add Vanilla: Remove from heat and stir in the vanilla extract.
To Finish:
Poke Holes in the Cake: Once the cake is done baking, leave it in the pan and use a skewer or thin knife to poke holes all over the cake.
Pour Sauce Over Cake: Slowly pour the butter sauce over the cake, allowing it to seep into the holes and around the edges. Let the cake sit in the pan to soak up the sauce for about 30 minutes.
Turn Out the Cake: Invert the cake onto a serving plate. Serve and enjoy!
Enjoy!