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It came out fantastic, better than the first time! This recipe is straight from Sue Becker's book The Essential Home Ground Flour Book, which is worth it for the many tried and true recipes using freshly ground flour.

Dry ingredients: Mixed in 1 large bowl
2 Cups freshly milled soft white wheat (White Sonora)
1 Tablespoon Baking Powder
1/2 teaspoon Salt

Wet ingredients: Mixed in smaller second bowl, start with egg, oil, honey, then milk
1 Egg
1/2 Cup Coconut Oil
1/4 Cup Honey
1 Cup Milk

Topping: mixed in even smaller third bowl, with room temp butter
3 Tablespoons of butter Creamed with
3/4 Cup Brown Sugar and
1 1/2 teaspoons Cinnamon and
1/4 teaspoon Nutmeg and
1/2 Cup Chopped Nuts (Pecans in this case)

Add the mixed wet ingredients into the mixed dry ingredients all at once and mix only until the flour is complete wetted, pour into an already oiled pan (I used an 8 x 6 Pyrex with coconut oil), sprinkle the topping on top of the batter and bake at 350°F for 30-35 Min (30 Min).