In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and orange zest until fully combined and smooth.
Then whisk in the eggs and vanilla extract until smooth.
Add in the yogurt and orange juice and mix until fully combined. [If you don't have enough orange juice, replace with more yogurt.]
In a separate bowl, whisk together the flour, almond flour, cinnamon, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet ingredients until just combined.
Then gently fold in the fresh cranberries.
Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan.
Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the cake to cool completely before glazing.
To make the glaze, whisk together the powdered sugar, vanilla, and melted butter. Add orange juice 1 tablespoon at a time until desired consistency is reached. It should be a thick but still pourable consistency.