I make a cinnamon, sugar, brown sugar and golden raisins coffee cake for my restaurant. I coat it heavily with crisco and a plastic brush. The problem is the cinnamon mixture sticks to the bottom of the bundt pan. I thought I solved the problem by releasing right after I took it out of the oven. For the most part it works, but sometimes doesnt. I used flour but now will try using sugar I believe my sugar mixture (for the lack of a better term) crystalizes and sticks. Any other suggestions?

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