Cinnamon Coffee Cake

This is a favorite of the Beach Watchers Advisory Council.

		Preheat oven to 350.
2 cubes butter** 2 cups sugar		Cream together sugar and butter. (Margarine may be used, but butter is preferable)
4 eggs, 1 tsp vanilla		Add eggs one at a time, beating after adding each one. Blend in vanilla.
3 cups flour 1 tsp baking soda 1 Tbl baking powder 1 cup buttermilk		Mix together dry ingredients. Then blend alternately with buttermilk into the sugar/egg mixture.
1/2 cup sugar 2-3 tsp cinnamon		Mix together sugar and cinnamon - I like this 'topping' to be strong on the cinnamon.
		Spoon batter into a well-greased angel food pan**, creating layers (three layers eventually),and sprinkling each layer with the cinnamon-sugar mixture, and sprinkling a generous amount on the top layer. (You might not use the entire sugar-cinnamon mixture, but about 2/3 of it) Bake one hour at 350 degrees. Check with a long straw or a slender wooden kabob skewer. Let cool at least 30 minutes before cutting - it needs to settle a bit.

** a cube of butter is 1 stick (or 1/4 of a pound)

Hints

• You will need a pan with a volume capacity of at least 10 cups. I have been using a 10 cup Bundt pan or mold and the batter expands above the top by about an inch while baking. It shrinks while cooling.
• Try sprinkling the inside of the greased pan with the cinnamon-sugar mix before filling it.

Skip Ingraham