Grease and flour the bundt pan very well all through the inside, including the tube that sticks up in the middle. If your pan is very decorative you will probably get better results if you use a bakers release spray generously.
Cool for 5 to 10 minutes then carefully run a knife around the inside of the pan to loosen the cake. Place a baking sheet or big plant over the top of the pan and flip over so that the cake slides out onto the cookie sheet.
If you let it cool completely in the pan it will stick. If this happens you can try putting it back in the oven to warm it back up.
This cake freezes well for up to 3 months. Leave it unglazed and unfrosted.
Store the finished cake in a cake carrier that seals tightly or wrap it in plastic wrap.
This was tested in a 6 cup bundt pan.
Use rosewater for flavoring
Add 1/4 cup sprinkles to the batter
Add 1/4 teaspoon almond flavoring in with the vanilla extract