Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.

Once cooled, cut the cake into bite-sized cubes.

In a large skillet, heat oil over medium heat.

In a small bowl, mix the 1/4 cup sugar and cinnamon for coating.

Fry the cake cubes in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

While still warm, roll the churro bites in the cinnamon-sugar mixture until fully coated.