Peach Cobbler Pound Cake Twinkies
These Peach Cobbler Pound Cake Twinkies combine the buttery richness of pound cake, a sweet peach filling, and a drizzle of vanilla glaze. Perfect for parties, picnics, or an easy family dessert.
Ingredients
For the Pound Cake Batter
- 1½ 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
Instructions
- Preheat the oven to 350°F and grease a Twinkie or mini loaf pan. In one bowl, whisk together flour, baking powder, and salt.
- In another, cream butter with sugar until fluffy, then beat in eggs and vanilla. Add the dry mixture and milk alternately, mixing just until combined. Fill each mold about ¾ full.
- Bake for 18–22 minutes, until a toothpick comes out clean. Cool briefly in the pan, then move to a wire rack to cool completely.
- In a saucepan, cook diced peaches with sugar, cornstarch, and lemon juice over medium heat, stirring until softened and thickened. Let cool to room temperature.
- Hollow out the center of each cooled cake with a knife or skewer, then spoon or pipe peach filling inside.
- Whisk powdered sugar, cream or milk, and vanilla until smooth. Drizzle over the cakes and let set before serving.