Instructions :
For the cake:
- Grease and flour (or spray with nonstick cooking spray) a 10-inch tube pan. Adjust oven rack to middle position & heat oven to 350°F.
- In the bowl of an electric mixer, add the butter and sugar. Cream the mixture, on high speed, until pale yellow and light and frothy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Adding vanilla & beat to incorporated.
- In another large bowl, whisk together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour mixture. Beat well after each addition.
- Bake at 350°F for 55 to 75 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over wax paper or parchment paper and let cool 15 minutes in the pan.
- Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and place it upright on the wire rack to cool further.
- Poke holes in hot cake and evenly spoon ¼ cup butter sauce over cake, let stand 5 minutes. Repeat the procedure two more times and brush any remaining sauce over the sides of the cake. Let cool completely and serve with a large dollop of strawberries and cream.
For the butter sauce:
- In a small saucepan over medium heat, combine the sugar, salt, butter and water. Whisk until the butter is melted and the sugar and salt are dissolved. Remove from the heat and whisk in the almond and vanilla extracts.
- For the Strawberries & Cream:
- Add the heavy cream, powdered sugar and flavoring to the bowl of a stand mixer. Whip until stiff peaks form and transfer to a medium bowl. Stir in chopped strawberries and refrigerate until ready to serve.
Enjoy!!
