Coffee Cake

Grease a 23cm x 34cm baking dish with melted butter. Reserve

Bake the oven to 180°C (medium)

Mix together in a small bowl: all-purpose flour, whole wheat flour, active dry yeast, and brewed coffee. Reserve

In a mixer, beat 3/4 cup of milk with melted butter and honey until well combined (approximately 2 minutes)

Add the remaining milk, eggs, and vanilla extract alternately to the dry ingredients, beating until smooth (approximately 1 minute)

Pour the dough into the reserved baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean (approximately 30 minutes)

Let it cool

Keep the oven on

Mix together in a small bowl: cold melted butter, all-purpose flour, and chopped pecans

Use your fingers to work the mixture into a crumbly texture

Add the nuts and mix until well combined

Pour the streusel topping onto a small baking dish and bake in the preheated oven until firm (approximately 10 minutes)

Let it cool and break into small pieces with a kitchen hammer. Reserve

Melt together in a medium saucepan: all-purpose flour, whole wheat flour, cornstarch, and milk over high heat, stirring constantly until thickened (approximately 5 minutes)

Remove from the heat

In a small bowl, mix together a little of this glaze with egg yolks

Return to the saucepan, stir, and cook over low heat until hot (approximately 1 minute)

Add vanilla extract, mix, and let cool (approximately 30 minutes)

In a mixer, beat the melted butter until creamy (approximately 1 minute)

Combine this glaze with the cooled glaze and refrigerate completely

Spread over the cake and sprinkle with reserved streusel topping

Cut into pieces of 5cm x 6cm, transfer to a decorative plate, and serve

Coffee Cake: approximately 285 calories per piece.