Anyone who has baked a cake or coffee cake in a Bundt pan, knows that the narrow crevasses in the Bundt pan are where bits of your batter like to stick. I have buttered and floured Bundt pans, as per many directions, but I generally do not like using the butter or oil sprays.

So as I was trying another recipe recently, I liked this tip for properly coating a Bundt pan, so the cake can come out of the pan without sticking. The trick was after greasing the pan with butter, sprinkle the pan with sugar or a little cinnamon flavored sugar. I used this method and the cake came out perfectly!

The butter and flour method works as well, but I enjoyed the flavoring of the sugar. Use a scant amount, but enough to cover the entire inside of the pan!