Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.

Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.

In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.

Add vanilla extract and almond extract, mix.

Alternately add flour, puree, and buttermilk. Mix well, until just combined - make sure puree is well integrated.

Batter is thick. Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.

Bake cakes approx. 32-37 minutes.

Cool cake rounds for 10 minutes before removing cake to cooling rack.

Frost when completely cool - Apricot Cream Cheese recommended.