This cranberry orange Bundt cake is the perfect holiday treat! The delicious cranberry flavor and sweet orange come together in perfect harmony, and the cake itself is moist and flavorful - thanks to the addition of sour cream!
Prepare the bundt pan by coating it lightly with butter or shortening. Once coated, sprinkle a few tablespoons of flour into the pan. Gently tap the flour around the pan until it's evenly coated. Discard the leftover flour. Set aside.
Sift together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Reserve for later.
In a seperate bowl or glass measuring cup, combine the vanilla, orange zest, sour cream, milk, and orange juice. Reserve for later.
In a standing mixer or a bowl with a hand mixer, cream together butter and sugar for 1 minute.
Add the eggs, one at a time, mixing inbetween. Once all the eggs are added, cream for 1 more minute.
Add the orange zest and vanilla, mix briefly.
Alternate adding the liquid mixture and the flour mixture into the creamed butter mixture.
Mix until everything comes together into a smooth batter.
Pour into prepared bundt pan.
Bake for 45-55 minutes. Until a toothpick comes out with a few crumbs on it.
While still in the pan and hot, poke holes over the surface of the cake with a toothpick. Pour 1/2 cup of the cranberry simple syrup over the top. Let the cake cool completely.
For the Glaze
Whisk together the powdered sugar, milk, butter, orange juice, and orange zest into a smooth glaze.
Once the cake has cooled, turn it out of the bundt pan.
Pour the glaze over the top of the cake. Let set for about 15 minutes.
Serve the cake with the remaining 1/2 cup of the cranberry simple syrup and fresh cranberries, if desired.