Using the paddle attachment of your stand mixer or using your hand mixer, beat together butter and sugar till well combined.
Add the vanilla extract, orange blossom water, egg and mix well.
Add in the orange juice followed by yogurt. Mix until combined. The batter will look curdled at this point, this is fine do not worry about it.
Whisk flour, baking soda, baking baking powder and salt in a bowl.
Start adding the flour mix to the wet ingredients - add it in 2 parts alternating with milk, beginning and ending with the flour. Mix until the batter is just combined. Do not over-mix.
Fold in the cranberries, I chopped a few while adding them to the batter.
Spray a 6-cup bundt pan with non-stick spray. Transfer the prepared batter to the pan.
Bake at 350 F degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean. Take the cake out of the oven, let it cool completely.
Meanwhile make the glaze by whisking together cream cheese with powdered sugar until smooth and creamy.
Add the in vanilla extract and mix. Add a tablespoon of milk to thin it out.
Pour the glaze over the cooled cake. Decorate with sugared cranberries. Enjoy a slice of this cranberry orange cake with a cup of coffee!