# Components:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon orange zest (from about 2 oranges)
09 - 1/2 cup fresh orange juice
10 - 1 teaspoon vanilla extract
11 - 3/4 cup sour cream, room temperature
12 - 2 cups fresh or frozen cranberries (if frozen, do not thaw)
13 - 2 tablespoons all-purpose flour, for coating cranberries
→ Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice
16 - 1/2 teaspoon orange zest
# Preparation Steps:
01 - Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan to ensure a clean release.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in orange zest, fresh orange juice, and vanilla extract until well incorporated.
05 - On low speed, add the dry flour mixture in three additions, alternating with sour cream, beginning and ending with flour. Mix only until just combined, avoiding overmixing.
06 - In a small bowl, toss cranberries with two tablespoons all-purpose flour to coat. Fold cranberries gently into the batter.
07 - Spoon the batter evenly into the prepared pan and smooth the top with a rubber spatula.
08 - Place in oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes. Invert onto a wire rack and cool completely before glazing.
10 - Whisk together powdered sugar, 2 to 3 tablespoons fresh orange juice, and orange zest until smooth and pourable. Drizzle glaze evenly over the cooled cake.
