I have a similar technique - I use a long, thin rubber spatula and run it against the edges including the tube as soon as the cake comes out of the oven. The spatula doesn't damage the cake, even if it digs in a little, and it doesn't scratch the pan. I also recently found a product called Ever-Bake at a commercial cook's store that doesn't have lecithin and have used it with great success. However, my bundt pans are the more traditional curvy ones, not the ultra-ultra-fancy ones. When the cake has cooled 10 minutes I then invert it onto a cooling rack.

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