Orange-Cranberry Bundt Cake
Nonstick cooking spray, oil or butter, for greasing the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 teaspoons orange liqueur  
4 large eggs, at room temperature  
1 cup fresh cranberries  
2 cups sugar  
1 teaspoon baking powder  
1 teaspoon kosher salt  
1/2 teaspoon baking soda  
2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature
Instructions:
Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
