Servings: 12

3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
2 and 1/2 teaspoons baking powder 2 and ½ teaspoons baking powder
1 and 1/2 teaspoons salt 1 and ½ teaspoons salt
1 and 1/2 cups ( 3 sticks; 345g) unsalted butter, softened to  room temperature 1 and ½ cups ( 3 sticks; 345g) unsalted butter, softened to  room temperature
1 and 3/4 cups (350g) packed light or dark brown sugar, divided (200g & 150g) 1 and ¾ cups (350g) packed light or dark brown sugar, divided (200g & 150g)
1/2 cup (100g) granulated sugar ½ cup (100g) granulated sugar
zest from 1 orange (about 2 Tbsp) - 1 large naval orange was enough for zest and juice for cake and glaze zest from 1 orange (about 2 Tbsp) - 1 large naval orange was enough for zest and juice for cake and glaze
5 large eggs, at room temperature 5 large eggs, at room temperature
1/2 cup (120g) full fat sour cream, at room temperature* - I used sour cream ½ cup (120g) full fat sour cream, at room temperature* - I used sour cream
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
1/2 cup (120ml) milk, at room temperature ½ cup (120ml) milk, at room temperature
1/4 cup (60ml) fresh orange juice* ¼ cup (60ml) fresh orange juice*
1 and 3/4 cups (170 g) fresh or frozen cranberries (do not thaw if frozen)* - I used fresh cranberries (1 12oz. Bag is enough for 2 cakes) 1 and ¾ cups (170 g) fresh or frozen cranberries (do not thaw if frozen)* - I used fresh cranberries (1 12oz. Bag is enough for 2 cakes)
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
Orange Glaze: subheading: Orange Glaze:
1 and 1/2 cups (180g) confectioners’ sugar 1 and ½ cups (180g) confectioners’ sugar
3– 4 Tablespoons (45-60ml) fresh orange juice* 3 to 4 Tablespoons (45 to 60ml) fresh orange juice*

Preheat the oven to 350°F (177°C) and grease and flour a  10-inch (12 cup) bundt pan.
Make the cake: 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 (200g) brown sugar, granulated sugar, and orange zest together until creamed, 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. The mixture will look curdled; that’s ok- it will come together when you add the dry ingredients.
Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and mix with rubber spatula before turning on mixer! Then beat on medium speed until the batter is completely combined. Stir in cranberries. Batter is thick, yet silky.
Make the swirl: Mix the remaining brown sugar and cinnamon together in a medium bowl.
Pour half of the cake batter evenly into the prepared bundt pan. Make a trough in center of cake with a spoon. Sprinkle the swirl ingredients into trough and pack down slightly- it will be a thick layer of swirl! Cover evenly with remaining cake batter.
Bake for 55 to 70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. I baked mine for 60 minutes.
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.
Make the icing: Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice or cream to thin out, as needed. (Alternatively, add an extra Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over 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.

1/27/20: Excellent!!  ½7/20: Excellent!!
Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.  Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream. Just as moist and delicious!  Sour Cream: You can use ½ cup plain Greek yogurt instead of sour cream. Just as moist and delicious!
Orange Juice: Use fresh orange juice. You’ll need an orange for the zest anyway, so use up that juice in the cake and icing. The cake tastes MUCH better with fresh juice than with store-bought OJ. I used fresh.  Orange Juice: Use fresh orange juice. You’ll need an orange for the zest anyway, so use up that juice in the cake and icing. The cake tastes MUCH better with fresh juice than with store-bought OJ. I used fresh.
Cranberries: 1 and 3/4 cups of fresh, frozen, or dried cranberries work. I used fresh cranberries.  Cranberries: 1 and ¾ cups of fresh, frozen, or dried cranberries work. I used fresh cranberries.