Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar on medium-high speed for 4–5 minutes, until the mixture becomes light and fluffy.

Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

With your mixer on low, alternately add the dry ingredients and the buttermilk to the creamed mixture. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.

Gently fold in the chopped pecans using a spatula. Pour the batter evenly into your prepared tube pan and smooth the top. Bake for 1 hour and 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the praline glaze. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until it reaches a boil. Let it boil for exactly 1 minute, then remove from heat.

As soon as the cake comes out of the oven, pour the hot praline topping over it immediately while still in the pan. This allows the glaze to soak in beautifully.

Let the cake cool in the pan for 10 minutes. Then carefully remove it and transfer to a wire rack to cool completely. Once fully cooled, slice and serve!