1 1/2 c cake flour
1 1/2 c all-purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
Beat butter and cream cheese with a mixer on medium speed until the mixture comes together.
Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
Place in a cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
Remove cake from pan. Let cool on wire rack.
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