Soft, buttery pound cake filled with sweet peaches and topped with a luscious glaze—this recipe brings the comforting flavors of peach cobbler into handheld form. Perfect for dessert or an indulgent snack, these treats are sure to impress!
Why You’ll Love This Recipe
- Combines the classic flavors of peach cobbler and pound cake in a fun, portable format.
- Perfectly sweet and buttery with a fruity filling and a delightful glaze.
- Easy to make and customize with your favorite fruits or toppings.
- Ideal for parties, picnics, or anytime you need a quick dessert fix.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pound Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Directions
- Prepare the Pound Cake Batter:
Preheat your oven to 350°F (175°C) and grease a Twinkie or mini loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until fluffy.
Add the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet, alternating with milk, until just combined.
Pour the batter into the prepared pan, filling each mold about ¾ full. - Bake the Cakes:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before filling. - Make the Peach Filling:
In a saucepan over medium heat, combine the peaches, sugar, cornstarch, and lemon juice.
Cook, stirring occasionally, until the peaches are soft and the mixture thickens (about 5–7 minutes).
Let the filling cool completely. - Fill the Pound Cakes:
Use a small knife or skewer to hollow out the center of each cake.
Spoon or pipe the peach filling into the hollowed centers. - Make the Glaze:
In a bowl, whisk together powdered sugar, cream, and vanilla until smooth.
Drizzle the glaze over the filled cakes. - Serve:
Allow the glaze to set for a few minutes.
Enjoy these handheld peach cobbler delights!
Servings and Timing
- Servings: 8 Twinkies
- Prep Time: 20 minutes
- Bake Time: 22 minutes
- Total Time: 45 minutes
Variations
- Fruit Swaps: Substitute peaches with diced apples, berries, or mango for different flavors.
- Cinnamon Twist: Add a pinch of cinnamon or nutmeg to the batter or peach filling for a cozy, spiced flavor.
- Vegan Option: Use plant-based butter, almond milk, and a flaxseed egg substitute.
- Glaze Alternatives: Swap the vanilla glaze for cream cheese frosting or a caramel drizzle.
Storage/Reheating
- Store the Twinkies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months.
- To reheat, warm them in the microwave for 10–15 seconds for a freshly baked taste.
FAQs
1. Can I use canned peaches for this recipe?
Yes, canned peaches work well! Drain them thoroughly and chop into small pieces before using.
2. Can I make these Twinkies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend as a 1:1 substitute.
3. What if I don’t have a Twinkie pan?
You can use a mini loaf pan or even bake them as cupcakes. Adjust the baking time as needed.
4. Can I use frozen peaches?
Yes, thaw the frozen peaches first and drain any excess liquid before cooking them for the filling.
5. How do I prevent the cakes from sticking to the pan?
Grease the pan well with butter or non-stick spray, and dust it lightly with flour.
6. Can I make the batter ahead of time?
It’s best to bake the batter immediately after mixing for optimal texture, but you can store it in the refrigerator for a few hours if needed.
7. How do I make the glaze thicker?
Add more powdered sugar until the glaze reaches your desired consistency.
8. Can I omit the glaze?
Certainly! The cakes are delicious on their own or with a dusting of powdered sugar.
9. Can I double the recipe?
Yes, simply double the ingredients and bake in batches as needed.
10. Are these Twinkies freezer-friendly?
Yes, freeze them without the glaze in an airtight container for up to 2 months. Add the glaze after thawing.
Conclusion
Peach Cobbler Pound Cake Twinkies are the perfect fusion of comfort and indulgence, offering the rich, buttery goodness of pound cake paired with a sweet and tangy peach filling. Whether you’re hosting a gathering or satisfying a personal craving, this recipe is a guaranteed hit. Enjoy every bite of this delightful twist on a classic dessert!
Print
Peach Cobbler Pound Cake Twinkies: A Heavenly, Fruity Delight
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: –10 Twinkies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
“Peach Cobbler Pound Cake Twinkies are the ultimate handheld dessert, combining buttery pound cake, a luscious peach filling, and a sweet glaze. Perfect for peach lovers and anyone craving a fruity, homemade treat!”
Ingredients
For the Pound Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pound Cake Batter:
- Preheat oven to 350°F (175°C) and grease a Twinkie or mini loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually fold in dry ingredients alternately with milk.
- Pour batter into molds, filling each about ¾ full.
- Bake the Cakes:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before filling.
- Prepare the Peach Filling:
- Combine peaches, sugar, cornstarch, and lemon juice in a saucepan over medium heat.
- Cook until peaches soften and the mixture thickens (5–7 minutes).
- Allow filling to cool completely.
- Fill the Pound Cakes:
- Hollow out the center of each cake using a small knife or skewer.
- Pipe or spoon peach filling into the centers.
- Make the Glaze:
- Mix powdered sugar, cream, and vanilla extract in a bowl until smooth.
- Drizzle glaze over filled cakes.
- Serve:
- Let the glaze set before serving.
- Enjoy your peach cobbler-inspired treat!
Notes
- Add a pinch of cinnamon to the peach filling for extra warmth and flavor.
- Store in an airtight container for up to 3 days.
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