Cranberry Orange Breakfast Cake

Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry ingredient mixture aside.
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, fresh orange juice, and orange zest until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined and no streaks of flour remain. Gently fold in the coarsely chopped cranberries with a spatula until they are evenly distributed throughout the batter.
Pour the batter into your prepared cake pan and use a spatula to spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the rack to cool completely. Just before serving, dust the top lightly with powdered sugar.