Preheat your oven to 325°F (160°C).

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

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add the sour cream, buttermilk, vanilla extract, and almond extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into a greased and floured bundt pan.

Smooth the top with a spatula.

Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a saucepan, melt 1 cup of unsalted butter over medium heat.

Add the brown sugar and stir until combined.

Bring the mixture to a boil, then let it cook for about 2 minutes.

Remove from heat and whisk in the whole milk and vanilla extract.

Gradually add the sifted powdered sugar until the icing reaches your desired consistency.

Once the cake is completely cool, drizzle the caramel icing over the top, allowing it to cascade down the sides.

Let the icing set before slicing and serving.