This was a traditional Christmas morning coffee-cake in our house! The baked-in topping is great!
In a mixing bowl stir together the flour, baking powder and salt. Thoroughly mix in the brown sugar. Cut in the 3/4 cup butter until mixture forms fine crumbs. Remove and reserve 1 cup flour-butter mixture for topping.
To remaining flour-butter mixture, add milk, vanilla and egg. Beat until the batter is smooth. Spread batter in a buttered, lightly floured 13x9 inch baking pan.
Cut the 3 T. butter into reserved flour-butter mixture and stir in nuts and chocolate sprinkles. Sprinkle evenly over top of batter.
Bake cake at 350 degrees about 45 minutes. 10-12 servings
3 cups flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 cups firmly packed light or dark brown sugar
3/4 cup firm butter
1 cup milk
2 tsp. vanilla
3 T. firm butter
1/2 cup pecans or walnuts
1/3 cup chocolate sprinkles