1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sugar
1/2 cup butter, cubed
1/4 cup 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.
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. Repeat twice.
Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.