Ingredients: 1 1/2 cups (3 sticks) unsalted butter, at room temperature,1 package (8 ounces) cream cheese, at room temperature,3 cups sugar,6 large eggs, at room temperature,3 cups cake flour,1/2 teaspoon salt,1 tablespoon pure vanilla extract,1 teaspoon almond extract
Instructions:
- Preheat the oven to 325F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use 2 8×4″ loaf pans. Coat those pans with butter or cooking spray and then line with parchment paper.
- Place the butter, cream cheese, and sugar in the bowl of a stand mixer and beat on medium speed for 5 minutes.
- Add the eggs, one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl as needed.
- Whisk together the flour and salt in a medium bowl. With the mixer on low speed, add half of the flour mixture. Gradually increase speed to medium and beat for 30 seconds. Beat in the extracts.
- Add the remaining flour and beat on medium speed for 30 seconds. Scrape the bowl thoroughly.
- Pour the batter into the prepared pan(s) and shake lightly to even out the top.
- Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 hour and 15 minutes.
- Place the pan(s) on a wire rack and cool for 10 minutes, then remove the cake from the pan and let it cool completely.
- Serve at room temperature.
