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Kentucky Butter Cake

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    ●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

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


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.

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