1. Greased a 9x9x2 inch baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice, Stir in 1/2 cup chopped pecans. Pour the mixture into the prepared pan; set aside.
2. FOR CAKE: In a blender of food processor, blend or process oats until finely ground. Transfer the oats to a large mixing bowl. Stir in the flour, brown sugar, 1/2 cup pecans, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. In a medium bowl, stir together the buttermilk, eggs, 1/4 cup melted butter and vanilla. Add the milk mixture all at once to the flour mixture, Stir just until moistened (batter should be lumpy). Spoon the coffee cake batter evenly over honey mixture in baking pan.
3. Bake in a 375 degree oven about 25 min. or until wooden toothpick inserted in center comes out clean. Remove the coffee cake from the oven immediately invert cake onto serving plate. Cool about 10 min. Serve the warm coffee cake drizzled with additional honey, if you like.