Ingredients
3cupsall purpose flour,spoon & leveled
2½tspbaking powder
1½tspsalt
1½cupsunsalted butter,softened to room temperature
1¾cupsbrown sugar,light or dark, packed, divided
½cupgranulated sugar
1orange zest
5large eggs,at room temperature
½cupfull fat sour cream,at room temperature
2tsppure vanilla extract
½cupmilk,at room temperature
¼cupfresh orange juice
1¾cupscranberries,fresh or frozen, do not thaw if frozen
2tspground cinnamon
1½cupsconfectioner’s sugar
4tbspfresh orange juice
Preparation
Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, 1 cup of brown sugar, granulated sugar, and orange zest together until creamed for about 2 minutes.
Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed it all until the batter is completely combined. Beat or stir in cranberries.
Mix the remaining brown sugar and cinnamon together in a medium bowl.
Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the swirl ingredients evenly on top and pack down slightly. Cover evenly with the remaining cake batter.
Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely.
Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. Drizzle icing over the cake before slicing and serving.
Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
