Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake For the cranberry orange bundt cake: 2 and 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract 1/3 cup fresh orange juice 1 tablespoon orange zest 1/4 cup oil 1 cup sour cream 2 cups fresh cranberries For the orange glaze: 1 cup powdered sugar 2-3 tablespoons fresh orange juice (or milk) To make the cake: Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). Mix everything until just combined, making sure not to over mix the batter. Add in the cranberries and gently fold them into the batter. Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning. Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling. To make the orange glaze: Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes.