Cranberry Orange Bundt Cake

In a small saucepan on medium-high heat, stir together cranberries, sugar, and water. Bring to a boil.
Stir occasionally and use a spatula to press down on the cranberries to macerate them. Boil mixture for about 10 minutes until the sauce is thick and jammy. Transfer cranberry sauce to a small bowl to cool.

Preheat oven to 350°F. Grease a 10” bundt pan with melted or softened butter or cooking spray and sprinkle with flour. Tap the flour around the pan until coated with a thin layer. Discard the excess flour and set pan aside.
In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together oil, melted butter, and sugar until combined. Add in the eggs and vanilla extract and whisk until smooth.
Add in half of the flour mixture and whisk a few times until almost combined.
Pour in the milk, orange juice, and orange zest and mix until almost combined.
Add in the rest of the flour mixture and mix until just combined and smooth.
Pour about half of the batter in your prepared bundt pan. Carefully spoon the cranberry sauce on top of the batter to form a ring in the middle.
Gently spoon the remaining batter on top to completely cover the cranberry sauce ring.
Bake bundt cake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool in the pan for 20 minutes. While the cake is still hot, use your fingers to gently pull at the edges of the cake to loosen from the pan and then turn the pan upside down to release the cake. Let cool completely right side up on a wire rack.
Garnish bundt cake with rosemary trees and dust with powdered sugar, if desired.