Peach Cobbler Pound Cake Twinkies
A delightful dessert combining peach cobbler flavors in a fun Twinkie shape, perfect for summer gatherings and celebrations.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Peach Filling Ingredients
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar (for peaches)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract (for glaze)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a Twinkie or mini loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour the batter into the prepared pan, filling each mold about 3/4 full.
Baking
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before filling.
Peach Filling
- In a saucepan over medium heat, combine the peaches, sugar, cornstarch, and lemon juice.
- Cook, stirring, until the peaches are soft and the mixture thickens. Let it cool.
- Use a small knife or skewer to hollow out the center of each cake.
- Spoon or pipe the peach filling into the hollowed centers.
Glazing
- Whisk together powdered sugar, cream, and vanilla until smooth.
- Drizzle the glaze over the cakes. Allow the glaze to set for a few minutes.
Notes
Store in an airtight container for up to two days at room temperature or up to a week in the refrigerator. Can also be frozen wrapped in plastic wrap.