Adjust the oven rack to the middle positions, preheat your oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; this will create a lovely sugary crust on the outside of your cake.
In a large mixing bowl, cream together the unsalted butter and vegetable shortening using a hand mixer set on medium speed for about 1 minute until they are smooth and well combined.
Slowly add the granulated sugar while keeping the mixer on medium-low speed. Once combined, increase the speed to medium-high and beat for 3 minutes until the mixture becomes light and fluffy.
Add the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. This helps to create a light texture in the cake.
In a separate large bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. This dry mixture will be alternately added with the wet ingredients.
Alternately add the flour mixture and the buttermilk into the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until everything is incorporated.
Gently fold in the vanilla extract and almond extract, mixing until just combined to avoid overworking the batter.
Pour the batter into your prepared pan, smoothing the top with a spatula. This ensures even baking and a nice appearance.
Bake for 70 to 90 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown color, and the internal temperature should register 205°F.
Once baked, transfer the cake to a metal cooling rack and let it cool in the pan for 15 minutes. Then invert the cake to remove it from the pan and allow it to cool completely on the rack. This cooling process allows the cake to set properly.
The cake is delightful on its own, but feel free to serve it with your favorite toppings or enjoy it plain. Once cooled, keep the cake covered to maintain its moisture. The flavor actually improves the next day!
