Ingredients

The following ingredients have 4 Servings
  • Coarse raw sugar (for lining the pan)
  • 1 cup unsalted butter (226 grams (2 sticks), a little colder than room temperature (65°F) )
  • ½ cup vegetable shortening (92 grams)
  • 3 cups granulated sugar (600 grams)
  • 5 large eggs (250 grams, room temperature)
  • 3 cups all-purpose flour (360 grams)
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder (2 grams)
  • 1 cup buttermilk (227 grams, room temperature)
  • 2 teaspoons vanilla extract (8 grams (or vanilla bean paste))
  • 1 teaspoon almond extract (4 grams)

Instruction

  • Adjust oven rack to middle positions, preheat oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside.
  • Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute.
  • Slowly add the granulated sugar while the mixer is set at medium-low speed. Set the mixer to medium-high and beat the sugar/butter mixture for 3 minutes.
  • Add the eggs, one at a time, beating until incorporated after each addition.
  • In a separate large bowl, whisk the flour, salt, and baking powder together
  • Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition.
  • Add the vanilla and almond extracts, beating just until incorporated.
  • Pour into the prepared pan and smooth the top.
  • Bake 70-90 minutes, or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F in the middle of the cake on an instant-read thermometer.
  • Transfer the cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to its original position to cool completely on the cooling rack.
  • The cake is delicious as is or serve with your favorite toppings.
  • Once cooled, keep covered. The cake tastes even better the next day.