I once had a "coffee cake" that was like no other I have had before.  It was gooey, heavy on the butter and sugar and was constructed in a way that created deep divides in the cake so that rivers of butter and cinnamon sugar would lazily drift from one end of the pyrex pan to the other.  

I have not found a recipe anywhere for this cake and the woman who made it guarded it like a treasure.  Any insight would be very appreciated.

Thank you, Kadee

What you describe sounds absolutely divine!

You could try something like this:

http://www.chef-in-training.com/2012/01/cinnamon-roll-cake/

I've made this once and when it is warm, it is extremely gooey.  Not exactly lazily drifting rivers of butter, but I bet depending on how much/little you swirled the cinnamon topping, you might be able to get a similar effect.

(When cool, it tastes like a "regular" coffee cake, but when warm, it is amaaazing!)

AThat's an amazing cake. There's a thread about it on here somewhere....have a search. I added some cream cheese to the frosting at the suggestion of someone, and it really took it to another level. Yum, even if this isn't the cake you remember, it's worth a try!