Instructions

1. Preheat the oven to 350°F.
2. Coat a bundt cake pan with cooking spray, generously coat pan with Bob's Red Mill sparkling sugar; set aside.
3. In a large bowl beat butter and sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time; beating and scraping with each addition.
5. Ass sour cream and vanilla; mix.
6. In a separate bowl whisk to combine flour, baking powder, baking soda, and sea salt.
7. Add to egg mixture all at once time; mixing just until incorporated- a few lumps are okay.
8. In a small bowl combine cream cheese, orange zest, dried cranberries, and sugar; mix.
9. Gently dollop half of batter into the base of bundt pan, top with cream cheese mixture, and then remaining batter.
10. Bake the cake for 30-35 minutes and a toothpick removed clean.
11. Remove the cake from the oven, and set it on a rack to cool; cool 10 minutes and turn out onto cooling rack to complete cooling.
12. When completely cooled place on serving plate and make orange glaze.
13. Orange Glaze:
14. In a large mixing bowl cream butter until smooth.
15. Add 1 cup powdered sugar; mix.
16. Add 1 tablespoon orange juice; mix.
17. (Glaze should be pourable- add more or less juice as needed)
18. Continue alternating powdered sugar and orange juice until reaches a pourable consistency.
19. Add orange zest and vanilla.
20. Slowly pour and allow to drizzle down flutes of bundt cake as you go.
21. Garnish with fresh whole cranberries in the center of cake and all the Bob's Red Mill sparkling sugar to make it lovely!
22. Enjoy!