Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, utilizing a mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, then mix in vanilla extract until well combined. Slowly mix in the Cran Orange Wheat beer, orange zest, and vegetable oil until well combined. With the mixer on low speed, slowly add the sour cream and then mix in the dry ingredients. Mix everything until just combined, making sure not to overmix the batter. Add the cranberries and gently fold them into the batter.

Grease a 10-inch bundt pan with butter, then dust with flour. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning. Do not pull the bundt cake out while still baking to avoid deflation of the cake. Remove from the oven and cool in the pan on a wire rack for 30 minutes. Flip the cake onto a serving dish to finish cooling. Once cool, add desired topping.

Recipe by Marketing Manager Vicki Campana