Preheat the oven to 350 degrees and coat a 10-12 cup Bundt pan with baking spray (with flour added). Make sure to coat the whole pan and use a pastry brush to brush any missed spots. Don’t allow excess spray to pool at the bottom of the pan. Alternately, butter and flour the entire pan.
In a small bowl, combine 1 tablespoon of flour with the fresh cranberries and stir gently to coat them in flour. Set aside.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar for about 3-4 minutes, until light yellow and fluffy on medium/medium-high speed.
Add eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
Add the orange zest and mix well.
In a small bowl or pourable measuring cup, whisk together sour cream, milk, orange juice and vanilla. Set aside.
Starting with the dry ingredients, add about ⅓ to the butter/sugar mixture and beat until combined.
Add half of the milk/sour cream mixture and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients and stirring until just a few streaks of flour remain.
Fold in the cranberries.
Pour two thirds of the batter into the prepared bundt pan and smooth the top.
Spoon the cranberry compote over the batter, trying not to get too close to the sides.
Layer the rest of the batter on top of the cranberry compote and smooth the top.
Bake for 55-60 minutes until a toothpick comes out clean or with a few moist crumbs.
Cool for about 20 minutes in the pan and then invert the pan onto the serving platter you will be using and let it cool completely.