Step 1

Preheat the oven to 350ºF. Spray a 10-12 cup Bundt pan generously with baking spray, making sure to cover all of the cracks and crevices including the inside of the center core. If there is spray pooling at the bottom of the pan, wipe out any excess with a piece of paper toweling.

Step 2

Sprinkle a quarter cup of sugar onto the greased surfaces and tip and tilt the pan to coat everything with the sugar (I like to do this over the kitchen sink.) Discard any excess sugar left in the pan.

Step 3

In a microwave-safe measuring cup or bowl., melt the butter in the microwave. Add the olive oil, vanilla and almond extracts. Set aside.

Step 4

In a medium-size bowl, whisk together the eggs, ricotta, and buttermilk until well combined.

Step 5

Add the sugar and whisk again, then add the butter/oil mixture and whisk until well combined.

Step 6

Sprinkle the baking powder and salt over the top of the batter and stir to incorporate.

Step 7

Lastly, fold in the flour and stir just until the batter is smooth and lump-free.

Step 8

Transfer the batter to the prepared pan and smooth the top with a spatula or the back of a spoon, making sure it goes into all the little Bundt pan grooves.

Step 9

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40–50 minutes. The best way to tell if a cake is done is to use an instant thermometer. The temperature in the middle of the cake should read 200-205˚F.

Step 10

Transfer the cake to a cooling rack and allow it to cool for 10 minutes in the pan, then check the edges of the cake. If you see any areas that seem to be adhering to the pan, use a small, thin-bladed knife to gently loosen these areas.

Step 11

Carefully invert the cake onto the cooling rack, giving it a little shake to release it. Lift the pan and sprinkle the top of the cake with a little extra sugar, if desired. Allow the cake to cool for an hour before slicing. ENJOY and wait for the WOWS!