Can I use frozen cranberries?

Yes. Do not thaw — toss them in a bit of flour first so they don’t sink.

Can I replace sour cream?

Plain yogurt works great. Applesauce will reduce fat but change texture slightly.

Reduce sugar in the batter by ¼ cup and cut back on the glaze.

Yes — the sour cream is a key part of that identity and keeps it moist.

Totally — make the cake one day ahead, glaze the morning of serving.

A tender, citrus-kissed bundt studded with fresh cranberries — ideal for chilly evenings and casual get-togethers.

Scale

Heat the oven to 350°F (175°C). Grease a bundt pan and scatter 2 tablespoons of sugar across the bottom. Nestle about ¼ cup cranberries into the sugar — they’ll caramelize slightly and look pretty when flipped.
In a mixing bowl, beat the softened butter with the 1 cup sugar until the mixture lightens in color and becomes fluffy (roughly 4–5 minutes).
Add the eggs one at a time, beating after each addition until each egg is fully mixed in.
Mix in the orange juice and orange zest, then stir in the sour cream until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring only until the batter is combined. Avoid overworking the batter.
Gently fold in the remaining cranberries so they distribute evenly without bursting.
Transfer the batter to the prepared bundt pan, smooth the top, and bake for about 50–55 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cake rest in the pan for 5 minutes, then invert onto a cooling rack and allow it to cool fully.
Whisk the powdered sugar with 2–3 tablespoons of your chosen liquid until it reaches a pourable drizzle. Spoon or drizzle the glaze over the cooled cake and let it set before slicing.

Bring eggs and butter to room temperature for a silkier batter.
Do not overmix once the flour is added — overmixing makes cakes dense.
If using frozen cranberries, toss them in a tablespoon of flour so they don’t sink.
The sugared cranberries in the pan create a pretty, slightly jammy bottom once inverted — worth the extra step.