Preheat oven to 180 degrees C grease and flour one 25cm ring tin.
Cream the together the butter and the sugar until light. Add the eggs and stir well.
Combine the flour, baking powder, bicarb soda and salt. Add the flour mixture alternately with the sour cream or yoghurt to the butter mixture. Stir in the almond essence and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.