Preheat the oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.

Prepare the cake batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Alternate adding dry ingredients and buttermilk:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the toasted chopped pecans.

Bake the cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Make the praline glaze:
While the cake is cooling, make the praline glaze. In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, and bring to a simmer. Cook for 3-4 minutes, stirring constantly, until the glaze thickens. Remove from heat and stir in the vanilla extract and toasted pecans.

Glaze the cake:
Once the cake is completely cool, drizzle the praline glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.