Yes, since you’ve all been so good about not making note of little inconsistencies in these trying times … other than that original Bad Girl, Miss Snarky Pants, http://paltrymeanderings.com, who for whatever ungodly excuse has yet to tag me in a new post of her own … we’re running a Sunday Bonus. Kim made this cake yesterday before the KU/Iowa State game and its gooey buttery brown-sugary goodness gave both of us reason to go on after our team’s unfortunate loss. You in turn are guaranteed to need this recipe before March Madness ends, and I know you’re thanking me: 
Cake: 3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions: Mix the CAKE ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the TOPPING, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
enough milk to make a runny glaze, about 6 or 7 tablespoons
1 tsp. vanilla
Drizzle glaze over cake after letting it cool slightly. Top with vanilla bean ice cream and try not to weep at first bite.
{And although the luscious photo up top looks similar to the Honey-Bun Cake Recipe that’s been enjoying a decent run here … not the same, not the same. Two cakes, each fabulous in its own right.}
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