We’ve all had it happen. You mix and bake the perfect cake. It bakes and cools in the pan for 10 minutes and then it sticks! So frustrating!
I put up another version of this a few years ago. I had found it in a vintage cookbook, I inherited from my grandmother. It was basically flour and crisco. This version does a third each of flour, crisco and oil. The difference is that it stays somewhat loose, even after storing int he fridge.
I like to give it a quick whisk and then brush it in to all the tiny crevices of my favorite bundt pan.