Total Calories: 264
Preheat oven to 350°. Spray with non-stick coating or grease an 8 x 8 x 2-inch baking pan.
In a small bowl, stir brown sugar, nuts, 2 tablespoons flour, melted butter or margarine, and cinnamon until blended set aside for topping.
In a small bowl, stir together 1 1/4 cups flour and baking powder set aside.
In a small mixer bowl at medium speed, beat honey and 3 tablespoons butter or margarine until creamy. Add eggs, milk and vanilla and beat until blended. At low speed, beat in flour-baking powder mixture just until blended, scraping bowl. Increase speed to medium and beat for 2 minutes. Spread half of the batter in pan, then half of the sugar-nut mixture and remaining batter. Arrange apple slices on top, pushing edges slightly into batter. Sprinkle with remaining sugar-nut mixture.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Serve warm or at room temperature. Cover leftovers with foil and store overnight at room temperature. If desired, reheat before serving.
Note: Coffee cake can be prepared the night before. Assemble, cover and refrigerate. Uncover and bake for 35 to 40 minutes.
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