Originally made in fluted molds, bundt cakes have, joyously, evolved beyond the simple “turban” design. There are dozens of fanciful shapes: a flower, a Christmas tree, a football stadium, a beehive and even a sand castle.
Given the ornate designs, the last thing you want is for cake to stick to the pan.
Instead of an oil spray to prevent sticking, try this technique, which uses bread crumbs to create a barrier between the cake and the pan:
Brush the pan with butter, then dust with fine dried bread crumbs instead of flour.
If your bread crumbs aren’t fine enough, pulse them in the food processor.
Briskly tap the pan several times with the palms of your hands to distribute the bread crumbs evenly; then turn the pan upside down over the sink to remove excess crumbs.
If you want to use flour, Wondra brand works the best to help define the details of the mold.