Preparation

• Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
• In a large bowl, whisk the flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 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 beat on medium speed until the batter is completely combined. Beat or stir in cranberries.
• In a small bowl, mix the ⅔ cup brown sugar and cinnamon together.
• Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, doing your best to avoid sprinkling near the edges.
• Cover evenly with remaining cake batter.
• Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean.
• Remove from the oven and allow to cool for just 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish.
• Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. 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.