Preheat the oven to 325°F. Prepare a 10-inch bundt pan by spraying with a flour-based cooking spray or by generously buttering and flouring the pan. Be liberal with the butter and flour.

Fit a stand mixer with the paddle attachment. Place 1 cup (cubed, room-temperature) sweet cream unsalted butter and 2 cups granulated white sugar in the mixer bowl. Beat on medium speed until light and fluffy (about 3 minutes).

With the mixer running on low, add the 4 large eggs one at a time, mixing briefly after each until incorporated. Add 1 tablespoon real pure vanilla and 1 teaspoon pure almond extract and mix on low just to combine.

In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon kosher salt (or a pinch if using table salt), 1 teaspoon baking powder, and 1/2 teaspoon baking soda.

With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the 1 cup buttermilk: add one-third of the dry ingredients, then one-third of the buttermilk, then another third of dry, then the next third of buttermilk, finishing with the remaining dry ingredients. Mix each addition only until just combined. Scrape the bowl and paddle as needed.

Pour the batter into the prepared bundt pan and smooth the top. Bake at 325°F for about 1 hour and 5 minutes, then begin checking for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs. If not done, continue baking and check every 5–7 minutes. Remove from the oven when done and set the pan on a cooling rack; keep the cake in the pan.

About 5–10 minutes before the cake is due to come out (or while the cake is baking so the sauce is ready when the cake is hot), make the butter sauce: combine 1/3 cup sweet cream unsalted butter, 3/4 cup granulated white sugar, 2 tablespoons water, 2 teaspoons pure vanilla extract, and 1 teaspoon real almond extract in a small saucepan. Heat over medium, stirring constantly until the butter melts and the sugar dissolves. Do not allow the mixture to boil. Remove from heat as soon as sugar is dissolved and the sauce is warm.

While the cake remains in the bundt pan and is still warm, use a butter knife or skewer to poke holes evenly across the top and down the sides (about 20–30 holes, roughly 1 inch apart). Slowly pour the warm butter sauce over the cake in several passes, allowing the sauce to sink in between pours so it is absorbed evenly.

Allow the cake to cool completely in the pan on the cooling rack (several hours or until room temperature) so the sauce fully soaks in. Once completely cool, invert the cake onto a serving plate and remove the pan. Slice and serve.