Whole Wheat Pecan Coffee Cake

2 c whole wheat flour
1 t baking powder
2 T milk powder
1/2 t baking soda
1 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4 t ground cloves
1/4 t allspice
2 eggs, beaten
1 c buttermilk or plain yogurt
1/3 c honey
1/3 c Splenda granular
3 T melted butter or oil

Topping:
2/3 c chopped toasted pecans
1 T butter
2 T honey

Preheat oven to 350˚. Stir all the dry ingredients together using only one-half of all the spices. Set aside the remaining 1/4 teaspoons of cinnamon, nutmeg, ginger, and 1/8 teaspoons of cloves and allspice for the topping. In a separate bowl combine the eggs, buttermilk, honey, Splenda, and melted butter. Stir the wet ingredients into the dry with as few strokes as possible, then turn the mixture into an oiled 7x11" baking pan. Prepare the topping as follows: melt the butter in a small frying pan; add the chopped pecans and heat until they are toasty brown and fragrant with butter. Remove from heat; stir in the honey and remaining spices. Spread the topping carefully over the batter in the baking pan. Bake for about 25 minutes, until the cake tests done.