5-Minute Cinnamon Flop Brunch Cake

5-Minute Cinnamon Flop Brunch Cake 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) 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.