• Preheat oven to 325°F. Grease a 10-inch bundt pan and flour it. In a separate small bowl, mix together milk and vinegar. Set aside.
• In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
• Using a stand mixer (or a large mixing bowl and hand mixer) cream together butter and sugar until light and fluffy.
• Next beat in eggs one at a time, followed by vanilla and almond extract.
• Next slowly mix in 1/2 of your flour mixture, followed by your milk/vinegar mixture. Once well combined, mix in the other half of your flour mixture.
• Lastly, mix in your 1/4 cup of amaretto.
• Pour batter into your prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
• Allow cake to cool completely before inverting onto cake plate.

Amaretto Sauce:

• Over a medium heat, combine the butter, brown sugar and granulated sugar in a small saucepan. Stirring often, until smooth. Add the heavy cream and amaretto and bring to a simmer.
• Simmer for 5-7 minutes, stirring often. Remove from heat and let cool for about 10 minutes.
• Serve cake warm drizzled with amaretto sauce.