Place rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

In a bowl whisk together flour, baking powder, baking soda, and 1/2 tsp. of the salt; set aside.

In a large bowl beat 1 cup of the butter and the granulated sugar on medium speed 3 to 5 minutes or until pale and fluffy, scraping bowl occasionally. Beat in eggs, one at a time, on low speed for 1 minute after each addition. Beat in vanilla seeds OR vanilla bean paste and almond extract. Add half the flour mixture; beat until combined. Slowly add buttermilk in a stream, beating on low the entire time. Beat in remaining flour mixture until combined, scraping sides and bottom of bowl. Spoon batter into prepared pan; smooth top.

Bake 50 to 60 minutes or until a skewer inserted into cake comes out mostly clean, with a few moist crumbs. Transfer pan to a wire rack; let cake cool in pan 45 to 60 minutes. Remove cake from pan; cool completely.

For Pecan Praline Glaze: In a medium saucepan combine brown sugar, remaining 6 Tbsp. butter, the cream, and remaining 1/2 tsp. salt, stirring over medium-low until melted and smooth, about 4 minutes. Increase heat to medium-high; bring to boiling. Cook 2 to 3 minutes or until slightly thickened; remove from heat. Coarsely chop half of the pecan halves; stir all pecans and the vanilla into glaze. Let cool slightly until thick and spoonable. (If glaze sets too much while cooling, reheat over low heat and add a bit of cream.) Spoon glaze over cake; let rest until set.