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For a twist on the classic coffeecake, try this diabetic-friendly peach and cranberry version.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 5 mins


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

1 serving
161 calories; protein 2.4g; carbohydrates 26.7g; dietary fiber 1.3g; sugars 7.1g; fat 7.8g; saturated fat 1.4g; vitamin a iu 96.6IU; vitamin c 7.4mg; folate 9.8mcg; calcium 13.8mg; iron 0.9mg; magnesium 17.8mg; potassium 105mg; sodium 185.4mg.

1 1/2 fat, 1 starch, 1/2 fruit