• Preheat oven to 350°F. Generously butter and flour a 10–12 cup Bundt pan, or use baking spray with flour. Make sure you get into all the nooks.
• Whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt in a bowl. Set aside.
• In a stand mixer (or with hand mixer), beat 1 cup (2 sticks) unsalted butter, softened + 1 3/4 cups granulated sugar on medium-high for 3–4 minutes, until very light and fluffy. Scrape down the sides of the bowl and the beater as necessary to get all the butter incorporated.
• Beat in the 4 large eggs, room temp, one at a time, scraping the bowl as you go. You want a smooth silky batter. Mix in the 1 Tbsp vanilla extract.
• Beat in the 1 cup full-fat sour cream (or full-fat Greek yogurt) until smooth.
• On low speed, add the dry ingredients in two additions, alternating with the ¼ cup milk. Start with dry, end with dry.
• Gently fold the 2 cups fresh cranberries into the batter with a spatula so you don’t streak the batter pink. Don't worry if a few burst.
• Spoon the batter into the prepared bundt pan and smooth out the top. Tip: I like to use an ice cream scoop to transfer the batter from bowl to pan, it makes it neater and easier to portion it out evenly.
• Bake for 45–50 minutes, or until the top is golden and a skewer comes out with just a few moist crumbs. Note: ovens bake differently so check your bundt on the early end and don't be afraid to give it more time if the center isn't done. My cake took 45 minutes.
• Let the cake cool in the pan 10-15 minutes, then gently loosen the edges and invert onto a rack to cool completely before glazing.

glaze

• Whisk 1 1/2 cups powdered sugar, 3 Tbsp milk and 1/4 tsp vanilla until you have a thick but pourable glaze. If your glaze has lumps, let it sit for a few minutes and stir again, the lumps should dissolve.
• Spoon or drizzle over the cooled cake, letting it run down the ridges. Let the glaze set up before slicing.