Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

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

In another bowl, beat the softened butter and granulated sugar together until light and fluffy for about 3-4 minutes.

Add the eggs one at a time, combining well after each addition, then mix in the buttermilk and vanilla extract until combined.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until you achieve a smooth batter.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until the butter melts and the mixture comes to a gentle boil.

Add the chopped pecans and stir well. Remove from heat and add the vanilla extract.

Once the cake has cooled, pour the warm praline glaze over the top, allowing it to drip down the sides.

Cut yourself a generous piece and serve. Enjoy the compliments!