For the Cranberry Sour Cream Bundt Cake

1. Preheat your oven to 350°F.
2. Generously butter and flour your 10-cup Bundt cake pan or use a spray like Baker’s Joy or homemade equivalent to prevent sticking.
3. In a medium-sized mixing bowl, combine flour, baking powder and soda, salt, and cinnamon or related spice for a seasonal feel. Set aside. 
4. In a larger mixing bowl, use clean hands to rub zest and sugar together for about a minute. 
5. Add oil, orange juice, and vanilla extract to your bowl of sugar and zest. With a whisk, combine everything until well-incorporated, about 2 minutes.
6. Scrape down your bowl of wet ingredients and add your eggs, one at a time (mixing in between), followed by your sour cream.
7. Add half of your dry ingredients to the bowl of wet, gently mixing together with your whisk for about 30 seconds. Add the remaining half and mix again until incorporated.
8. Use a spatula to fold in your cranberries.
9. Pour batter into pan and gently tap pan on towel-covered counter to remove air bubbles. 
10. Bake for 55-65 minutes or until toothpick inserted into the center comes out clean and Bundt is beginning to pull away from the sides of the pan. Cool cake in pan for 15 minutes before inverting on a wire rack.

For the Cake's Glaze

1. Whisk together sour cream, fresh orange juice, and powdered sugar in a medium bowl until smooth. Add more sugar to thicken the glaze and juice to thin it.
2. Add glaze to a measuring cup to pour over your cooled cranberry orange Bundt cake. 
3. If desired, top cake with orange slices, fresh cranberries, and/or a dusting of cinnamon.