Ingredients:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup heavy cream
Directions:
First, let’s get your oven nice and warm—preheat it to 325°F (165°C). Grab a 10-inch bundt pan and give it a good greasing, then dust with flour to prevent any sticking.
Next, it’s time to cream together the butter and sugar in a large mixing bowl until the mixture is light and fluffy, just like we want our cake to be. Beat in the eggs one at a time, making sure each one is well incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, and salt. You’ll want to slowly add this dry mixture to your wet ingredients, alternating with the heavy cream. Remember to start and finish with the flour mixture. This alternating method ensures your cake develops a perfect crumb.
Once the batter is well-mixed, stir in the vanilla and almond extracts for that extra burst of flavor. Pour your batter into the prepared bundt pan and smooth the top with a spatula.
Pop it in the oven and let it bake for about 70-80 minutes. You’ll know it’s done when a toothpick inserted comes out clean.
After baking, cool the cake in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. You can serve it up just as it is or with a sprinkle of powdered sugar for a little sweet finish. Enjoy each buttery, delicious bite!
