In a large mixing bowl, cream together margarine and sugars. Beat in the eggs one at a time and then add the almond extract. In a separate bowl, mix together the flour, baking powder, baking soda, and salt and then add to the batter. Stir yogurt into batter.
Pour 1/2 of the batter in a greased bundt pan. Add the cranberry sauce and swirl through the batter. Top with remaining batter.
Bake for 45-55 minutes or until knife inserted comes out clean.
Garnish with powdered sugar and fresh cranberries, or drizzle with a white glaze.