Cinnamon Brunch Cake

I went putt-putting for the first time in a long time Friday. It was sunny with a slight breeze...aka perfect. My putt-putting "skills"...not so much.

I was terrible. By my 5th miss being 4 inches from the hole I was yelling profanities and threatening my golf ball forgetting that there were children around. Poor Shawn has to deal with my innappropriateness (I think I just made that word up) in public.

But I make food for him so that balances it out right?

I guess I need to brush up on my putt-putting though. I had rehearsed and was prepared to showcase my sweet victory dance...unfortunately I only got to put my moves into action like once.

Does this mean I'm getting old?

Guess I gotta stick with what I know...food.

This brunch cake was featured on food.com and I couldn't pass up how easy it was. For some reason my oven was not wanting to coorporate the day I made it and the cake baked unevenly but it was still tasty.

Cinnamon Brunch Cake
From food.com

Ingredients:
2 cups all-purpose flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg (optional)

Topping:
1/2 cup brown sugar (can use more or less)
1 -2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)
Directions:

Set oven to 350 degrees F.

Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).

In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix. Pour into prepared baking pan/s.
Generously spread brown sugar and cinnamon on top. If desired sprinkle chopped walnuts or pecans over top. Drizzle melted butter over top.

Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.