Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.

Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.