Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.

In a large mixing bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, stirring until just combined.

Fold in the chopped pecans, ensuring they're evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the praline topping by combining brown sugar, heavy cream, and 1/4 cup of butter in a saucepan over medium heat. Stir until it reaches a boil, then boil for 2-3 minutes without stirring.

Once the cake is done baking, let it cool for about 10 minutes in the pan before transferring to a wire rack.

While the cake is still warm, pour the praline topping over it and allow it to drip down the sides.

Allow the cake to cool completely before slicing and serving.