Grease and lightly dust with flour a 10 inch tube or Bundt pan. To make topping, combine 1/4 cup white granulated sugar with 1/8 cup of cinnamon. Mix well until no streaks remain. Set aside.

Sift together flour, baking powder and salt; set aside.

In a large mixing bowl, cream together butter and 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.

Stir vanilla into milk.

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.

Put a layer of dough (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.

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.

10-12 Servings.

Submitted by: CM