1cupwhole wheat pastry flouror unbleached all purpose flour
Make Caramel Pecan Topping:
Butter a 9-inch deep dish pie plate, 9x9 inch square pan, or 9-inch cake pan* and heat oven to 350 degrees.
In a small saucepan over medium heat, warm 1/2 cup butter, brown sugar, and honey just until the butter is melted (do not let boil). Pour into prepared pan and sprinkle with nuts. Set pan aside while making cake batter.
Add starter, melted butter or oil, and egg to a large mixing bowl and stir well. Add remaining ingredients, stirring just until combined.
Spoon dollops of batter over the caramel nut topping in the pan and then use a spatula to smooth it evenly.
Bake coffee cake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out with just a few crumbs and topping is bubbling on sides. Let cool on a rack for 5 minutes.
Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
Let cool 5-10 minutes before serving.**
*See article about pan differences, but placing a cookie sheet on a lower rack to catch any drips is a good idea.**This is best on the day it's made. To store longer, freeze individual pieces (let thaw or microwave for 20 seconds to eat).