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Peach Cobbler Pound Cake Twinkies

Peach Cobbler Pound Cake Twinkies

  • Author: Savannah

Description

These Peach Cobbler Pound Cake Twinkies are a decadent mashup of Southern peach cobbler and buttery pound cake. Filled with a fluffy cream filling and bursting with juicy peaches, cinnamon, and vanilla, they’re the ultimate handheld dessert for any occasion.

Ingredients

Scale

For the Pound Cake

  • 1 cup (225 g) unsalted butter, softened
  • 1¾ cups (350 g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2½ cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) whole milk
  • 1½ cups diced peaches (fresh, canned, or frozen and thawed)
  • 1 teaspoon ground cinnamon

For the Cream Filling

  • 1 cup (240 ml) heavy whipping cream
  • 4 ounces (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract

For the Peach Cobbler Glaze

  •  1 cup (120 g) powdered sugar
  • 2 tablespoons peach juice or milk
  • ½ teaspoon cinnamon

Instructions

1. Prepare the Cake

  1. Preheat oven to 325°F (165°C). Grease a Twinkie pan or mini loaf pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add vanilla.
  4. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk.
  6. Fold in the diced peaches gently.
  7. Fill each cavity about ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean.
  8. Cool completely before filling.

2. Make the Filling

  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip the heavy cream to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  4. Transfer to a piping bag fitted with a filling tip.

3. Fill the Cakes

  1. Insert the piping tip into the bottom of each cake.
  2. Pipe the cream filling into the center until the cake feels slightly heavier.

4. Make the Glaze

  1.  Whisk powdered sugar, peach juice, and cinnamon until smooth.
  2. Drizzle over the filled cakes.
  3. Let the glaze set for 10–15 minutes before serving.

Notes

  • Garnish with a sprinkle of cinnamon and crushed vanilla wafers.
  • Serve chilled for a classic cream-filled texture.
  • Pair with vanilla ice cream for an extra-indulgent dessert.

Find it online: https://www.eminentrecipes.com/peach-cobbler-pound-cake-twinkies/