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Peach Cobbler Pound Cake Twinkies

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  • Author: clara
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 Twinkies 1x
  • Category: Desserts
  • Method: Baked
  • Cuisine: American

Description

These Peach Cobbler Pound Cake Twinkies combine the soft, buttery richness of pound cake with a luscious peach cobbler filling. A fun twist on a classic dessert, they’re perfect for parties, picnics, or simply indulging in a sweet treat.

Ingredients

Units Scale

For the pound cake Twinkies:

  • 1 cup (230 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk

For the peach cobbler filling:

  • 2 cups (400 g) diced fresh or canned peaches (drained)
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the whipped cream filling:

  • 1 cup (240 ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Make the pound cake Twinkies

  1. Preheat your oven to 325°F (160°C). Grease a Twinkie pan or mini loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fill the prepared molds about 3/4 full with batter. Smooth the tops with a spatula.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before removing.

Step 2: Prepare the peach cobbler filling

  1. In a saucepan, combine the peaches, sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes until the peaches are soft and juicy.
  2. Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.

Step 3: Make the whipped cream filling

  1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a round tip.

Step 4: Assemble the Twinkies

  1. Using a skewer or the end of a wooden spoon, make three small holes in the bottom of each pound cake Twinkie.
  2. Pipe a small amount of whipped cream into each hole.
  3. Spoon the cooled peach cobbler filling on top of each Twinkie, letting the syrup drizzle slightly down the sides.

Step 5: Serve
Serve immediately, or refrigerate until ready to enjoy. These treats are best served chilled or at room temperature.

Notes

  • Shortcuts: Use store-bought pound cake or pre-made mini cakes for quicker preparation.
  • Variations: Swap peaches for other fruits like apples or berries for a different twist.
  • Storage: Store assembled Twinkies in an airtight container in the refrigerator for up to 3 days.

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