Cranberry Orange Bundt Cake

sallysbakingaddiction.com

Amber thorson

3 cups ( 375g) all-purpose flour ( spoon & leveled)

2 and ½ teaspoons baking powder

1 and ½ teaspoons salt

1 and ½ cups (3 sticks; 345g) unsalted butter, softened to room temperature

1 and ¾ cups ( 350g) packed light or dark brown sugar, divided

½ cup ( 100g) granulated sugar

zest from 1 orange (about 2 Tbsp)

5 large eggs, at room temperature

½ cup ( 120g) full fat sour cream, at room temperature*

2 teaspoons pure vanilla extract

½ cup (120ml) milk, at room temperature

¼ cup (60ml) fresh orange juice*

1 and ¾ cups ( 220g) fresh or frozen cranberries (do not thaw if frozen)*

2 teaspoons ground cinnamon

Orange Glaze

1 and ½ cups ( 180g) confectioners’ sugar

3 to 4 Tablespoons (45 to 60ml) fresh orange juice*

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