Preparation:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, followed by the buttermilk, vanilla extract, and almond extract.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Step 2: Bake the Cake

7. Pour the batter evenly into the prepared cake pans.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 3: Prepare the Caramel Icing

10. In a heavy-bottomed saucepan over medium heat, melt the butter.
11. Add the brown sugar and cook, stirring constantly, for about 2 minutes.
12. Pour in the milk, bring to a gentle boil, and cook for another 3 minutes.
13. Remove from heat and stir in the vanilla extract.
14. Gradually whisk in the sifted powdered sugar until smooth and spreadable.

Step 4: Frost the Cake

15. Once the cake is completely cooled, spread the caramel icing evenly over the top and sides.
16. Let the icing set before slicing and serving.