Winter Citrus Bundt™ Cake

Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 10-inch Bundt pan or fluted tube pan.

Step 3

In a large bowl, add the flour, the baking powder, and the salt and whisk to combine.

Step 4

In a large bowl, add the butter, 1 cup of the brown sugar, the granulated sugar, and the orange zest and using an electric handheld mixer, beat until combined, about 2 minutes.

Step 5

Add the eggs, the sour cream, and the vanilla to the butter mixture and beat on medium speed until combined. Make sure to scrape down the sides and the bottom of the bowl as needed. Don't worry if the butter mixture looks curdled, that's normal.

Step 6

Add the flour mixture, the milk, and 1/4 cup of the orange juice to the butter mixture and beat on medium speed until completely combined into a batter.

Step 7

Add the cranberries to the batter and fold to combine. The batter should be thick but silky.

Step 8

In a medium bowl, add the remaining brown sugar and the cinnamon and stir to combine.

Step 9

Pour 1/2 of the batter evenly into the prepared fluted tube pan.

Step 10

Sprinkle the cinnamon-sugar evenly on top of the cake batter layer in the tube pan and pack it down slightly. The cinnamon-sugar layer will be thick.

Step 11

Add the remaining batter on top of the cinnamon-sugar layer, spreading it out evenly.

Step 12

Bake until a toothpick inserted into the cake comes out clean with just a few lightly moist crumbs attached, about 55 minutes-1 hour 10 minutes.

Step 13

Transfer the cake from the oven and allow it to cool for 2 hours in the pan.

Step 14

Invert the slightly cooled cake onto a wire rack or serving dish and allow it to cool completely.

Step 15

In a bowl, add 1 /2 cups of the confectioners' sugar and 3 tablespoons of the remaining orange juice and whisk to combine. If the glaze seems too thick, add the extra orange juice, a little at a time, until it reaches a consistency that can be drizzled. If the glaze seems too thin, add the extra confectioners' sugar, a little at a time, until the desired consistency is reached.

Step 16

Drizzle the glaze evenly over the cake.

Step 17

Serve.