Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Variations & Tips
For a nutty twist, you can add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of orange juice and drizzle it over the cooled cake. For those who are not fond of cranberries, try substituting them with blueberries or raspberries for a different berry flavor. If you have picky eaters, consider making mini bundt cakes or muffins for individual servings.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Variations & Tips
For a nutty twist, you can add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of orange juice and drizzle it over the cooled cake. For those who are not fond of cranberries, try substituting them with blueberries or raspberries for a different berry flavor. If you have picky eaters, consider making mini bundt cakes or muffins for individual servings.
