Cinnamon Swirl Cake

2 1/4 cups all-purpose flour (no need to sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder

 2 packs of Vanilla sugar or 1-tablespoon vanilla extract

Inside of 1 vanilla bean
1 tsp cinnamon

1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
3 large eggs

 For the swirls: About 4 Tbsp. sugar mixed with 1 Tbsp. cinnamon

Mix all the dry ingredients together. Measure 1 1/4 cups of milk in a measuring cup and add just enough vegetable oil, to bring the amount of fluid to 1 1/3 cups. Add milk/oil mixture to dry ingredients and beat with a mixer for about 3 minutes. Then add the eggs, one at a time, and beat for another 2-3 minutes.

Preheat oven to 350 degrees. 

Generously grease a bundt pan and then dust with flour.  Scoop about 1/3 of the dough into the pan. Sprinkle a thin layer of your cinnamon/sugar mixture on top, then add another third of your batter. Sprinkle yet another thin layer of cinnamon sugar and add the rest of your batter. (you can also divide it into 4th for an extra layer of cinnamon if you like, I found 3 to be enough though).

Bake for 45 minutes, then loosely cover the pan with aluminum foil to prevent the top from getting to dark. Bake for another 10 minutes or until a toothpick inserted into the middle comes out clean. Make sure to let the cake cool completely before trying to remove from the pan.

Frost if desired, but I find it sweet enough as it is. We like to eat it just like that with some whipped cream on top. Yummmmmmmm!!!