Cranberry Orange Bundt Cake with Orange Glaze

👩‍🍳 Instructions

1. Preheat Oven:
   Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated to prevent sticking.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
4. Add Eggs & Flavorings:
   Add the eggs one at a time, mixing well after each addition. Mix in orange zest, orange juice, and vanilla extract.
5. Add Sour Cream & Dry Ingredients:
   Add the sour cream and mix until just incorporated. Gradually add the dry ingredients in batches, mixing until just combined.
6. Fold in Cranberries:
   Toss the cranberries with 1 tablespoon of flour (this prevents them from sinking) and gently fold them into the batter.
7. Bake:
   Pour the batter evenly into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool:
   Let the cake cool in the pan for 15–20 minutes, then invert it onto a wire rack to cool completely before glazing.

🍊 Optional Orange Glaze