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Peach Cobbler Pound Cake Twinkies Recipe

Peach Cobbler Pound Cake Twinkies Recipe
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This Peach Cobbler Pound Cake Twinkies recipe combines the rich, buttery texture of a classic pound cake with a sweet and tangy fresh peach filling, all topped with a smooth vanilla glaze. Perfect as a delightful dessert or an indulgent snack, this treat captures the essence of summer in every bite.

Ingredients

Scale

Cake Batter

  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 1 cup Granulated sugar
  • 0.5 cup Unsalted butter, softened
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cup Whole milk

Peach Filling

  • 2 cups Fresh peaches, peeled and diced
  • 0.25 cup Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Fresh lemon juice

Glaze

  • 1 cup Powdered sugar
  • 2 tablespoons Heavy cream or milk
  • 1 teaspoon Vanilla extract

Instructions

  1. Prepare the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients alternately with the whole milk, mixing until just combined.
  2. Make the peach filling: In a saucepan, combine the diced peaches, granulated sugar, cornstarch, and fresh lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the peaches are soft, about 5-7 minutes. Remove from heat and let cool completely.
  3. Assemble the Twinkies: Preheat your oven to 350°F (175°C). Grease and flour a Twinkie-shaped or small rectangular cake mold. Pour a thin layer of cake batter into the bottom of each mold. Add a spoonful of the cooled peach filling, then cover with more cake batter until the mold is about 3/4 full.
  4. Bake: Place the molds on a baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow the cakes to cool in the molds for 10 minutes before transferring to a wire rack to cool completely.
  5. Prepare the glaze: In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth and pourable.
  6. Glaze the cakes: Once the cakes are fully cooled, drizzle the vanilla glaze over the top of each Twinkie. Allow the glaze to set for about 20 minutes before serving. Enjoy your Peach Cobbler Pound Cake Twinkies!

Notes

  • Make sure the peach filling is completely cooled before assembling to prevent the batter from becoming soggy.
  • Fresh peaches are recommended for the best flavor but you can also use thawed frozen peaches.
  • You can substitute whole milk with almond or oat milk for a dairy-free option, though it might slightly alter the texture.
  • Store the Twinkies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • For a quicker glaze, you can adjust the consistency by adding more cream or powdered sugar.

Nutrition

Keywords: Peach Cobbler, Pound Cake, Twinkies, Dessert, Summer Recipe, Peach Filling, Vanilla Glaze

Find it online: https://platedbyemma.com/peach-cobbler-pound-cake-twinkies-recipe/