Cinnamon Octopus Cake

• 3 cups cake flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 1/2 tsp ground cinnamon
• 1 cup milk
• 1 1/2 tsp vanilla extract
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 eggs

Preheat oven to 325°F. Prepare Octopus Baking Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Sift together flour, baking powder, salt and cinnamon. In a small bowl, stir together the milk and vanilla. Set all aside. Using a mixer with a paddle attachment, mix the butter on medium speed until smooth and creamy, about 30 seconds. Add the granulated sugar and continue mixing until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down sides of the bowl. Add eggs one at a time, mixing well after each addition. Add the flour mixture in three additions, alternating with the milk mixture, until fully incorporated.

Pour batter into the prepared pan and spread evenly. Gently tap pan on a towel covered countertop to remove air bubbles. Place the pan on a baking sheet and bake for 65-75 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10-15 minutes and then carefully invert onto a cooling rack. Let the cake cool completely before serving. Decorate as desired.