– Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.– In a bowl, sift together the flour, baking powder, and salt. Set aside.– In a large mixing bowl, beat together the butter, shortening, and sugar for about 5 minutes until fluffy.– Add the eggs one at a time, beating well after each addition.– Mix in the sour cream, vanilla extract, and almond extract until smooth.– Gradually add in the dry ingredients in 2–3 batches, mixing until just combined.– Pour the batter evenly into the Bundt pan and smooth the top.– Bake for 70–80 minutes or until a toothpick comes out clean.– Cool in the pan for 15–20 minutes, then invert onto a wire rack and let cool completely.– For the glaze, whisk melted butter, powdered sugar, vanilla, cream, and salt until smooth.– Pour glaze over the cooled cake. Garnish with coconut or white chocolate curls if desired.notes:
– Make sure all ingredients are at room temperature for best results.
– Don’t overmix once the flour is added to keep the crumb tender.
– This cake freezes well unglazed for up to 2 months.
– For citrus lovers, try adding orange zest to the glaze.
