Cinnamon Pound Cake

Step 1: Preheat oven to 350 degrees F. Grease and lightly dust with flour a 10 inch tube or Bundt pan.

Step 2: For topping; combine 1/3 cup white sugar with 1 tablespoon cinnamon. Mix well until no streaks remain. Set aside.

Step 3: In a bowl sift together flour with baking powder and salt; set aside.

Step 4: In a large mixing bow, cream the butter with 1 2/3 cups sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well after each addition until light and fluffy (about 3 minutes). Stir vanilla into milk.

Step 5: Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in do NOT overmix or the cake will become tough and be muffin-like.

Step 6: Place half of the batter into the cake pan; sprinkle evenly with half of the cinnamon filling mixture (on top of the batter). Do not stir in. Cover with remaining batter, then sprinkle remaining cinnamon mixture over the second batter layer.

Step 7: Bake for about 1 hour or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched). Transfer to wire rack to cool. Cake must be thoroughly cooled before cutting.