Most folks in the world call these coffee cakes, but in a coffee-free household, I grew up calling it breakfast cake, because that was when we usually ate it. ☺
This cake--especially the sugar topping/filling part--is moister than most other coffee cakes I've had. I like it that way, but if you like the really dry/crumbly ones then this probably isn't the recipe for you. If you melt the butter in the topping, it will be moist but also sink to the middle or bottom of the cake. If you use just softened butter it will be a dryer topping and will stay on top better.
One of our favorite things to do is layer sliced peaches in the bottom of the pan before pouring in the batter (if you use canned, which I usually do, be sure to drain them first!)
[sorry I don't have a photo here, this was posted spur-of-the-moment specially for SamauriMom who needed a coffee cake recipe!]
Makes 1 8x8 pan (double recipe for a 9x13 pan) (I admit I usually do 2x the cake and 3x the topping in a 9x13...)
1/2 c sugar
1/2 c milk
2 Tbs melted butter (the original recipe says shortening, but eww!)
1 c flour
2 tsp baking powder
Cream egg, sugar, milk, and butter. Add flour and baking powder. Mix well and pour into greased pan (over peaches or other soft fruit if desired).
1/4 c brown sugar
1 tsp cinnamon
1 Tbs flour
1 Tbs softened or melted butter
Mix together with a fork, and sprinkle over top of cake batter (or drop in more-or-less-even little blobs all over).
Bake at 375 for 20 minutes.