Brown Sugar Cinnamon Coffee Cake

I first made this coffee cake about 8 years ago.  It called for a relatively small amount of butter compared to most and made a good size for our small family. I think I found it in some Bed and Breakfast recipe collection--I can't remember exactly. Well, our family is just a tad bigger now and this recipe has to be doubled. But it still has a reasonable amount of butter for the size pan it makes when doubled. I'd not made it in a really long time but I busted it out yesterday morning for some guests after I had a cooking fail on the first thing I tried making and didn't have the ingredients I needed to re-make it (it helps to rewrite a recipe if you're time and a halving it and then to remember to follow the newly written proportions for all ingredients rather than accidentally following the original recipe for some of them). Here's the recipe for those of you that wanted it yesterday and for the rest of you--you definitely should try this one. Its a gooey pan of cake and brown sugar and cinnamon yumminess. I'm writing this here in the proportions I have in my recipe file but its easily doubled for a 9x13 pan.

Brown Sugar Cinnamon Coffee Cake
1/4 cup butter
3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla extract

Topping:
2/3 cup brown sugar
1/3 cup white sugar
3 Tbs flour
2 tsp cinnamon
1/4 cup butter
1/2 cup nuts, finely chopped (opt)

For the topping, in a small bowl, mix together sugars, flour and cinnamon. Cut in butter with a pastry blender or 2 knives (you can also do this in a food processor). Set aside.

In a medium bowl, cream together butter and sugar. Beat in egg. In a separate bowl, mix together dry ingredients. Add half of the dry to the butter/sugar mixture. Mix well. Add in milk and vanilla. Pour in remaining dry ingredient mix and mix well. Pour cake batter into a greased and floured 9x9, 8x8 or similar sized baking dish. Sprinkle half of the topping mixture over the batter. Swirl in with a knife. Sprinkle over remaining topping and nuts if you are using them. Bake at 350F (180C) for 30-35 minutes. Cake part of top should be lightly browned and a toothpick should come out mostly clean when tested--the topping part can still be kind of gooey! Enjoy!

Notes: Just double the recipe for a 9x13 company-sized pan! The original recipe uses all brown sugar in the topping. I just found that I could cut it back some and it not change the overall flavor. I probably wouldn't bother in the US where brown sugar tastes wonderful and doesn't cost a lot for good stuff. IF you wanted this to be a little lighter (ha!) you could totally cut the topping back by 1/3-1/2. It would still be really yummy--just a little cake-ier.