1Preheat the oven to 350. Butter the sides and tube of a 10 inch tube pan. and set aside.
2In a large bowl, beat the butter with an electric mixer on high speed until light. Gradually beat in the sugar and continue beating until very light and fluffy. Change the mixer speed to medium. Beat in the eggs on at a time, then the orange zest and juice, and yogurt. The mixture may appear curdled, but do not worry.
3Change the mixer speed to low. Sift in the flour, baking powder, baking soda, and salt, and beat just until blended. Stir in half of the nuts.
4Spread half of the batter in an even layer in the pan. Gently spread the cranberry sauce in an even layer over the top, then sprinkle with the remaining nuts. Spread the remaining batter over the top with a spatula, smoothing the top.
Bake until the top of the cake is golden and the cake pulls away from the sides and tube of the pan, about 55 minutes. Let cool in the pan on a wire rack for at least 20 minutes before inverting onto the rack to cool completely.