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.
• Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed until combined. Stir in cranberries.
• In a small bowl, mix the brown sugar and cinnamon together.
• Pour half of the cake batter into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top. Cover evenly with remaining cake batter.
• Bake for 55–70 minutes or until a toothpick comes out clean with just a couple moist crumbs.
• Once done, cool in the pan for 1 hour, then invert onto a wire rack to cool completely.
• Whisk confectioners’ sugar and orange juice together to make icing. Drizzle over cake before serving.
• Store leftover cake tightly covered at room temperature or in the refrigerator.