I recently acquired a beautiful, complex-patterned bundt pan (oak leaves and acorns), and as I've never used one before, was thinking of prepping it with a layer of oil or melted shortening and coarse turbinado sugar. I like the idea of using the toasted nut meal, and may do that instead, or for another try. (Fifty-plus years of baking all manner of things, and about to try my first bundt cake. :-) )

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