Honey Comb Coffee Cake

1 3/4 cups all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter
1/3 cup milk
2 eggs
2 teaspoons baking powder
1/2 teaspoon almond extract
1/2 teaspoon orange extract
1/2 cup unsalted butter
1/2 cup chopped pecans
1/4 cup white sugar
1/2 teaspoon ground nutmeg
1 tablespoon milk
1/2 teaspoon orange extract
1/4 cup honey

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 orange extract , and almond extract until well mixed. Spread batter into prepared pan. To Make Topping: 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. Makes 16 servings