First, place all the cranberries, orange juice, and half a cup of sugar into a small saucepan over medium heat. Stir occasionally until the mixture reaches a simmer, allowing the sauce to thicken, which usually takes about 10-15 minutes. Set aside to cool completely.

Preheat your oven to 350°F (175°C) and generously coat a 10-12 cup Bundt pan with baking spray.

In a small bowl, combine one tablespoon of flour with the fresh cranberries used for the batter (not the sauce) and stir gently to coat.

In a medium bowl, whisk together the remaining flour, baking powder, and salt. Set this bowl aside.

Using a stand mixer or a hand mixer, beat the unsalted butter and remaining granulated sugar together for about 3-4 minutes until light and fluffy.

Incorporate the eggs one at a time, mixing well after each addition. Scrape down the bowl's sides to ensure everything is well combined. Add the orange zest and mix.

In another bowl, whisk together the sour cream, milk, orange juice, and vanilla extract. Set this mixture aside.

Starting with the dry mixture, add about one-third to the butter mixture and beat until just combined. Then, mix in half of the sour cream mixture and blend well. Repeat this process, finishing with the dry ingredients.

Gently fold in the floured cranberries.

Pour two-thirds of the cake batter into the prepared Bundt pan. Spoon the cooled cranberry sauce over the batter and layer the remaining batter on top.

Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Let the cake cool in the pan for about 20 minutes before inverting it onto your serving platter.

In a mixing bowl, whisk together 1 ½ cups powdered sugar, vanilla extract, and 2 tablespoons of orange juice until a smooth glaze forms.