For Cake

1. Preheat oven to 350 degrees.
2. Generously grease the bottom and sides of a 10 cup bundt or tube pan with non-stick baking spray. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. About 2 minutes.
4. Add the eggs one at a time, mixing well with each addition. Use a spatula to scrap down the sides of the mixing bowl as needed.
5. Add the vanilla and almond extract. Mix until just combined.
6. In a separate bowl, whisk together the salt, baking powder and flours.
7. Add the flour mixture to the butter and egg mixture in three additions, alternating with the half and half and milk. Begin and end with the flour mixture.
8. Mix on low speed only until just barely combined. Do not over mix.
9. Spoon the batter into the prepared bundt pan and bake for 40-45 minutes or until the top is golden brown and toothpick inserted in the center comes out clean.
10. Remove the bundt pan from the oven and set a timer for 10 minutes.
11. After 10 minutes, invert the cake onto a serving platter or cooking rack.
12. Allow the cake to cool completely before adding cream cheese frosting and sprinkles.

For Cream Cheese Frosting

1. In the bowl of a stand mixer, beat together the softened cream cheese and butter until light and fluffy, about 2 minutes.
2. Scrap down the sides of the bowl.
3. Add the confectioner’s sugar one half cup at a time, mixing on low speed with each addition.
4. Once all of the sugar has been added, mix on medium speed for 1 minute.
5. Add the salt and 2 TBSP of heavy cream or milk and mix on medium high speed for 2 minutes until light and creamy. If frosting is too thick, add more milk. If too thin, add more confectioner’s sugar.
6. Frosting should be thick but spreadable.
7. Once cake is cool, spread or pour the frosting over the top of the bundt and use your hands to gently press the sprinkles into the frosting.
8. Slice and serve.