Preheat the oven to 350°F. Generously spray a bundt pan with canola oil spray. Set aside.

In a small bowl, whisk together the flour and baking powder. Set aside.

In the bowl of your stand mixer or a large bowl with a hand mixer, beat the butter, olive oil and sugar together until nice and combined.

Beat in the eggs until light and fluffy.

Beat in the vanilla, orange juice and orange zest, just until combined.

Beat in the flour mixture until just combined.

Beat in the greek yogurt, just until combined.

Stir in 1 1/2 cups of the cranberries.

Scoop half of the batter evenly into the bundt pan. Sprinkle the remaining cranberries into the bundt pan. Pour the remaining batter on top of the cranberries.

Bake for 60-65 minutes until golden brown and a cake tester comes out clean.

Let the cake rest for 5 minutes in the bundt pan. Using pot holders, place your cake plate on top of the bundt pan and flip the cake out onto the plate. Give the pan a little tap before removing from the cake, just to insure it comes out clean.

Allow the cake to cool for another 30 minutes. (Optional) Sprinkle with powdered sugar. Serve warm or at room temperature.