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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
1Preheat 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.
2Sprinkle 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.
3Bake 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.