Sour Cream Cake with Blood Orange Glaze

Ring in 2019 with this classically decadent sour cream cake that's almost too pretty to eat. Almost.
Sponsored by Daisy.
Ingredients—
For the Sour Cream Cake
1 ½ cup unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups cake flour, sifted
1 teaspoon salt
¼ teaspoon baking soda
1 cup Daisy Sour Cream, room temperature
2 tablespoons pure vanilla extract
For the Blood Orange Glaze
1 ½ cups confectioner’s sugar
3 tablespoons fresh blood orange juice
Sugared cranberries for garnish
Equipment:
Stand mixer
12 inch bundt pan
Spatula
Measuring cups and spoons
Cooling rack
Whisk
Steps—
For the Sour Cream Cake
Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking powder. Be careful not to overbeat.
Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
For the Blood Orange Glaze
In a medium sized bowl, whisk the confectioner’s sugar and orange juice together until smooth and pourable.
Drizzle over the cooled cake then decorate with sugared cranberries. Let set for 10 minutes then serve.
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