For a twist on the classic coffeecake, try this diabetic-friendly peach and cranberry version. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat two 9-inch nonstick round or square cake pans with cooking spray. In a large bowl, combine the cake mix, egg product, orange peel, orange juice and oil in a large bowl. Mix according to cake mix package directions. Spoon equal amounts of the batter in each the cake pans.

  • Sprinkle the peaches and cranberries evenly over the cake batter. Sprinkle with the wheat bran. In small bowl, combine the sugar, walnuts and cinnamon, then sprinkle evenly over cakes.

  • Bake for 38 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack. Serve warm or at room temperature.


Tip: If using sugar Substitute, choose from Splenda(R) Granular or Sweet'N Low(R) bulk or packets. Nutrition per Serving with Substitute: same as below except 153 cal, 24 g carb, 5 g total sugar.

Nutrition Facts

161 calories; 7.8 g total fat; 1.4 g saturated fat; 185 mg sodium. 105 mg potassium; 26.7 g carbohydrates; 1.3 g fiber; 7 g sugar; 2.4 g protein; 97 IU vitamin a iu; 7 mg vitamin c; 10 mcg folate; 14 mg calcium; 1 mg iron; 18 mg magnesium;

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Rating: 5 stars
We own a BNB and was looking for a special breakfast cake for a diabetic guest. This is a great coffee cake and all the guest loved it. I used cranberry paste and wish I had put it in the center for a lovely ribbon. But it turned out great!! Read More