Orange Cranberry Brunch Cake

• FOR THE POUND CAKE LAYER:
• 1-1/2 cup Flour
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1 cup Butter, Room Temperature
• 1-1/2 cup Sugar
• 3 whole Eggs (large)
• 1/2 cups Sour Cream
• 1/4 cups Orange Zest
• 1/3 cups Dried Cranberries
• 1 teaspoon Vanilla Extract
• FOR THE CHEESECAKE LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar
• 1 whole Egg
• 1/3 cups Sour Cream
• 1/4 cups Orange Juice
• 2 Tablespoons Orange Zest
• 1/2 teaspoons Vanilla Extract
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 1 Tablespoon Orange Zest
• 1/3 cups Orange Juice

1. Preheat oven to 350 F. Butter the heck out of a loaf pan.
2. For the pound cake layers:
3. In a medium sized bowl, combine flour, baking soda, and salt. Set aside.
4. Using a stand mixer, beat butter and sugar until light and fluffy. Slowly add the three eggs, one at a time. Slowly add the dry ingredients, continuing to mix as you add them. Add sour cream and orange zest. Mix just until incorporated. Mix in the cranberries and vanilla by hand. Set aside.
5. For the cheesecake layer, beat cream cheese and sugar until incorporated. Add egg, sour cream and orange juice and mix to combine. Fold in orange zest and vanilla extract.
6. Pour 1/2 of the pound cake batter into the loaf pan. Spread evenly. Pour all of cheesecake batter on top and level it. Pour remaining pound cake batter on top, making sure to level off batter. Bake for one hour or until a cake tester comes out clean. Remove from oven and allow cake to cool.
7. For glaze, combine confectioners sugar, orange zest, and orange juice. You want the glaze to have the consistency of maple syrup. Add more or less orange juice to achieve this. Glaze cake once it has cooled. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/orange-cranberry-brunch-cake/ (may not work)