Coffee pecan streusal cake

175g butter, softened
1/3 cup caster sugar
1/2 cup honey
2 eggs
2 1/2 cups SR flour
3/4 cup milk

streusel:
3/4 cup plain flour
1/4 cup firmly packed brown sugar
50g butter, chilled, chopped
2 tsp instant espresso powder
1/4 cup pecan nuts
2 tbsp honey

1. preheat oven to 160C fan-forced. Grease a 22cm ring pan.
2. make streusal: place flour and sugar in a bowl. Rub in butter until mixture resembles breadcrumbs. Stir in coffee, pecans and honey until combined and set aside.
3. using a mixer, beat butter, sugar and 1/3 cup honey until light and fluffy. Add eggs, 1 at a time, beating until combined (mixture may curdle). Stir in milk and flour alternately in batches, until combined.
4. spread 1/3 of batter in prepared pan. Top with half the streusel. Spread with another 1/3 batter. Sprinkle with remaining streusel. Spread with remaining batter.
5. bake for 1 hr 10 mins or until a skewer comes out clean. Cake may need to be covered with foil if over browning during cooking. Stand in pan for 5 mins then turn out onto rack.
6. microwave remaining honey until melted and drizzle over the cake.