Hi Pat:-) This is a wonderful recipe from The King Arthur Flour Baker's Companion. I hope you enjoy it, and that it is what you are looking for.

CRUMB COFFEECAKE
Yield: sixteen 2-inch wedges, twenty-four 2-inch squares, or sixteen 1 1/2-inch slices
This recipe will make two 8-inch round coffeecakes, or fill a 9 X 13-inch pan, or a 9- or 10-inch tube pan.

Crumb:
2 1/2 c. (8 1/2 ounces) unbleached all-purpose flour
1 1/4 c. (8 3/4 ounces) sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. (2 sticks, 8 ounces) butter, melted
1 tsp. vanilla extract
3/4 tsp. almond extract

Cake:
8 Tbsp. (1 stick, 4 ounces) butter
1 c. (7 ounces) sugar
2 large eggs
1 tsp. vanilla extract
1 c. (8 ounces) sour cream
2 c. (8 1/2 ounces) unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Grease preferred pan(s).

To make the crumb:
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter in the microwave or small saucepan and add the extracts to it. Pour the butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.

To make the batter: In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the vanilla and sour cream.

In a medium-sized bowl, whisk the flour, baking soda, salt, and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Pour batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.

Bake for 20 to 25 minutes for 8-inch rounds, 30 to 35 minutes for a 9 X 13-inch pan, or 35 to 40 minutes for a 9- or 10-inch tube pan. Bake until a tester inserted in the center comes out clean. Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired.