I guess I overdid the "grease and flour" step of the bundt pan preparation... I really thought I'd tapped all the extra out well enough. The cake came out of the pan perfectly, but there are small areas of greased flour baked into what's now the top of the cake.
I'm brushing as much as I can off as carefully as I can with a pastry brush. But some is stubborn, and I'm trying hard not to wreck the top of the cake.
I already know that I'll increase the volume and thickness of the caramel glaze I'm topping it with to help hide it. But I'm hoping no one will get the taste of oily flour. Not a good addition to Easter dinner at the in-laws!
Any suggestions? Any tips for next time for how to prevent cake sticking to the pan but also avoid these pockets of flour?