Peach-Cranberry Coffeecake

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.