Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary test

active:
25 mins
total:
1 hr 5 mins
Servings:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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; 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.
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2019
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