Every time I lightly grease and flour my cake pans, the finished cake ends up with flour residue on the surface. I wouldn't exactly mind this if I were frosting my cakes, but I've recently been making bundts and it's turning into an issue. I make sure to tap out all the excess flour before putting in my batter, but no matter what, I end up with a discolored, flour-crusted cake.
Does anyone have any tips on preventing this, or even getting rid of it once the cake is finished? I've got a bundt fresh out of the oven that looks a bit off, and would love to somehow restore it, if possible. If not, any of your other suggestions would be great!