Ingredients:

  • 1.5 cups (340g) unsalted butter, softened
  • 3 cups (600g) granulated sugar
  • 5 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 1 cup (240ml) full-fat buttermilk
  • 2 tsp (10ml) vanilla extract
  • 0.5 tsp (2.5ml) almond extract
  • 0.5 cup (100g) brown sugar
  • 0.25 cup (60ml) buttermilk for icing
  • 4 tbsp (56g) butter for icing
  • 1 cup (120g) powdered sugar

Instructions:

  1. Heat to 325°F (165°C). Note: A lower temperature ensures the dense middle cooks before the outside burns.
  2. Use a pastry brush to coat every nook of your tube pan with softened butter, then dust with flour. Tap out any excess flour to avoid white spots on your cake.
  3. Beat the 1.5 cups (340g) unsalted butter and 3 cups (600g) granulated sugar for 5-7 minutes. Stop when the mixture is pale and doubled in volume.
  4. Add the 5 large eggs one at a time, beating well after each. Note: This builds a strong protein structure.
  5. Combine the 3 cups (375g) sifted flour, 0.5 tsp (3g) baking soda, and 0.5 tsp (3g) salt in a separate bowl.
  6. Add one third of the flour mix to the butter, then half of the 1 cup (240ml) buttermilk. Continue until just combined, ending with flour.
  7. Fold in the 2 tsp (10ml) vanilla and 0.5 tsp (2.5ml) almond extract using a spatula.
  8. Pour into the pan and bake for 1 hours 15 mins until a skewer comes out with only a few moist crumbs.
  9. Let the cake sit in the pan for 15 minutes until the edges naturally pull away from the sides.
  10. Melt the icing ingredients in a saucepan, whisk in powdered sugar, and pour over the warm cake for a translucent finish.