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
Units
Scale
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.
