Adjust oven rack to middle positions, preheat 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; set aside.
Coarse raw sugar
Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute.
1 cup unsalted butter, ½ cup vegetable shortening
Slowly add the granulated sugar while the mixer is set at medium-low speed. Set the mixer to medium-high and beat the sugar/butter mixture for 3 minutes.
3 cups granulated sugar
Add the eggs, one at a time, beating until incorporated after each addition.
5 large eggs
In a separate large bowl, whisk the flour, salt, and baking powder together
3 cups all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking powder
Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition.
1 cup buttermilk
Add the vanilla and almond extracts, beating just until incorporated.
2 teaspoons vanilla extract, 1 teaspoon almond extract
Pour into the prepared pan and smooth the top.
Bake 70-90 minutes, or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F in the middle of the cake on an instant-read thermometer.
Transfer the cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to its original position to cool completely on the cooling rack.
The cake is delicious as is or serve with your favorite toppings.
Once cooled, keep covered. The cake tastes even better the next day.