Recipe Image

Peach-Cranberry Coffeecake

  • 25 m
  • 1 h 5 m
Diabetic Living Magazine
“For a twist on the classic coffeecake, try this diabetic-friendly peach and cranberry version.”


    • Nonstick cooking spray
    • 1 16-ounce sugar-free yellow cake mix
    • ¾ cup refrigerated or frozen egg product, thawed
    • 1 to 2 teaspoons finely shredded orange peel
    • 1 cup orange juice
    • ⅓ cup canola oil
    • 2 cups diced fresh preaches (unpeeled) or frozen, thawed and diced peaches
    • ½ cup dried cranberries
    • ½ cup wheat bran or wheat germ
    • ¼ cup sugar or sugar substitute equivalent to ¼ cup (see Tip)
    • ½ cup finely chopped walnuts
    • ½ teaspoon ground cinnamon


  • 1 Preheat oven to 325°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.
  • 2 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.
  • 3 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.
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