Orange Cranberry Bundt Cake

  • 3 cups all-purpose flour (390 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 Tbsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 5 large eggs, room temp (280 grams)
  • 1/2 cups buttermilk, room temperature (115 grams)
  • 1 cup sour cream, room temp (255 grams)
  • 1 cup vegetable oil, (224 grams)
  • 1/2 cup freshly squeezed orange juice (115 grams)
  • 2 tsp. vanilla extract (8 grams)
  • 2 Tbsp orange zest (12 grams)
  • 2 cups fresh cranberries – one 8 oz bag (213 grams) – roughly chopped and lightly tossed in flour

Orange Glaze

  • 1/4 cup fresh orange juice (58 grams)
  • 2 cups powdered sugar (250 grams)
  • 2 Tbsp orange zest (12 grams)