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Honeycomb Coffee Cake

1 3/4 Cups All-Purpose Flour
1/2 Cup White Sugar
1/2 Cup Butter or Margarine, unsalted
1/3 Cup Milk
2 Eggs
2 teas. Watkins Baking Powder
1/2 teas. Watkins Almond Extract
1/2 teas. Watkins Orange Extract

Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan. Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon each of orange extract and almond extract until well mixed. Spread batter into prepared pan.

Topping:
1/2 Cup Butter or Margarine, unsalted
1/2 Cup Pecans, chopped
1/4 Cup White Sugar
1/2 teas. Watkins Ground Nutmeg
1 Tbsp. Milk
1/2 teas. Watkins Orange Extract
1/4 Cup Honey
In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally for 2 or 3 minutes. Pour topping evenly over coffee cake.

Bake 22 to 27 minutes or until wooden pick inserted in center comes out clean.

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