In addition to nut flours, I have found success with using corn flour. In reading the ingredients of my favorite cake release product (I don't like spray cans because of the environmental damage they cause), I discovered it was nothing more than a mixture of vegetable oil and corn flour. I make a batch of it (shelf stable for about a month) and paint it on the bundt, just before I add the batter. It works like a charm.

One small thing: the Nordicware gold pans tend to give me more problems than the traditional silver ones. I have confirmed the same with my baking friends (not sure why). For the gold pans, I coat them with panko bread crumbs. It definitely gives the cake a slightly different external texture, but it's pretty fool proof.

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