Peach-Cranberry Coffee Cake

Peach-Cranberry Coffee Cake

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Rated: 0
  • Makes: 20 servings
  • Prep 25 mins
  • Bake 38 mins to 40 mins
  • Serving Size: of 1 coffeecake
  • Carb Grams Per Serving: 27


  • Nonstick cooking spray
  • 1 16 - ounce sugar free yellow cake mix
  • 3/4 cup refrigerated or frozen egg product, thawed
  • 1 -2 teaspoons finely shredded orange peel
  • 1 cup orange juice
  • 1/3 cup canola oil
  • 2 cups diced fresh peaches (unpeeled) or frozen, thawed and diced peaches
  • 1/2 cup dried cranberries
  • 1/2 cup wheat bran or wheat germ
  • 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup
  • 1/2 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 325 degrees F. Coat two 9-inch nonstick round or square cake pans with cooking spray.
  2. 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.
  3. Sprinkle the peaches and cranberries evenly over the cake batter. Sprinkle with the wheat bran. In small bowl, combine the sugar, walnuts, and cinnamon and then sprinkle evenly over cakes.
  4. 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.


  • *Sugar Substitutes: Choose from Splenda® Granular or Sweet'N Low® bulk or packets.
  • *Sugar Substitutes: Nutrition per serving: same as above except 153 calories, 24 g carbohydrate, 5 g total sugar

Nutrition Facts Per Serving:

Servings Per Recipe: 20
PER SERVING: 161 cal., 8 g total fat (1 g sat. fat), 185 mg sodium, 27 g carb. (1 g fiber, 7 g sugars), 2 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Starch (d.e): 1; Fruit (d.e): 0.5