Short Description
Peach Cobbler Pound Cake Twinkies are a delightful fusion of three beloved desserts: the buttery richness of pound cake, the sweet, juicy flavor of peach cobbler, and the nostalgic charm of Twinkies. These handheld treats feature a moist pound cake filled with creamy peach-flavored filling and topped with a crumbly cobbler-style topping, making them perfect for summer gatherings, tea parties, or any time you crave a unique indulgence.
Clara quick dinners
+1
cakeshungry.com
+1
Why You’ll Love This Recipe
This recipe combines the best elements of classic desserts into one irresistible creation. The moist pound cake provides a rich base, while the peach filling adds a burst of fruity sweetness. The cobbler-style crumb topping offers a delightful crunch, and the Twinkie shape makes them easy to serve and enjoy. Whether you’re a fan of traditional Southern desserts or looking for a new twist on a favorite treat, these Peach Cobbler Pound Cake Twinkies are sure to impress.
Clara quick dinners
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 tsp baking powder
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Peach Filling:
1 cup diced peaches (fresh or canned)
4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
Chef Dennis
For the Cobbler Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, melted
½ tsp ground cinnamon
Directions
Prepare the Pound Cake Batter:
Preheat your oven to 350°F (175°C). Grease a Twinkie or mini loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Clara quick dinners
Bake the Cakes:
Pour the batter into the prepared pan, filling each mold about three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peach Filling:
In a bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
Fold in the diced peaches gently.
Clara quick dinners
Prepare the Cobbler Topping:
In a bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix until crumbly.
Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Let it cool.
Clara quick dinners
+1
cakeshungry.com
+1
Assemble the Twinkies:
Once the cakes are completely cooled, use a piping bag fitted with a long nozzle to inject the peach filling into the center of each cake.
Sprinkle the cooled cobbler topping over the top of each filled cake.
Clara quick dinners
+1
Foodess
+1
Servings and Timing
Servings: 8-10 Twinkies
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Allrecipes
+7
Clara quick dinners
+7
Mad About Food
+7
Variations
Fruit Variations: Substitute peaches with other fruits like strawberries, blueberries, or apples for different flavors.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Nutty Twist: Add chopped nuts like pecans or almonds to the cobbler topping for added crunch.
Spice It Up: Incorporate spices like nutmeg or cardamom into the batter for a warm, aromatic flavor.
Chenée Today
Storage/Reheating
Storage: Store the Twinkies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap each Twinkie individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Enjoy at room temperature or warm in the microwave for 10-15 seconds for a freshly baked taste.
FAQs
Can I use canned peaches instead of fresh?
Yes, canned peaches can be used. Ensure they are well-drained before dicing to prevent excess moisture in the filling.
What if I don’t have a Twinkie pan?
You can use a mini loaf pan or muffin tin as an alternative. Adjust the baking time accordingly and monitor for doneness.
Can I make the filling ahead of time?
Yes, the peach filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.
Is it necessary to bake the cobbler topping separately?
Baking the cobbler topping separately ensures it remains crisp and doesn’t become soggy when added to the moist cake.
Can I make these Twinkies gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How do I prevent the cakes from sticking to the pan?
Ensure the pan is well-greased, and consider using non-stick baking spray or parchment liners for easy release.
Can I add spices to the pound cake batter?
Yes, adding spices like cinnamon or nutmeg can enhance the flavor profile of the cake.
What’s the best way to inject the filling?
Use a piping bag fitted with a long nozzle or a filling injector to evenly distribute the filling into the center of each cake.
Can I freeze the assembled Twinkies?
Yes, wrap each Twinkie individually and freeze. Thaw in the refrigerator before serving.
Peach Cobbler Pound Cake Twinkies
- Total Time: 55 minutes
- Yield: 12 Twinkies
- Diet: Vegetarian
Description
Indulge in the delightful fusion of classic desserts with these Peach Cobbler Pound Cake Twinkies. Combining the buttery richness of pound cake, the sweet juiciness of peach cobbler, and the nostalgic charm of Twinkies, this recipe offers a unique and irresistible treat. Perfect for summer gatherings, tea parties, or anytime indulgence, these handheld delights are sure to impress.
Ingredients
For the Pound Cake:
-
1 1/2 cups all-purpose flour
-
1 tsp baking powder
-
1/4 tsp salt
-
1 cup granulated sugar
-
1/2 cup unsalted butter, softened
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 cup whole milk
For the Peach Filling:
-
1 1/2 cups diced fresh or canned peaches (drained if canned)
-
2 tbsp granulated sugar
-
1/2 tsp ground cinnamon
-
1 tbsp cornstarch
-
1 tbsp lemon juice
For the Cream Filling:
-
4 oz cream cheese, softened
-
1/4 cup powdered sugar
-
1/2 tsp vanilla extract
For the Glaze:
-
1/2 cup powdered sugar
-
1-2 tbsp milk
-
1/2 tsp vanilla extract
Instructions
-
Prepare the Pound Cake Batter:
-
Preheat the oven to 350°F (175°C). Grease a Twinkie or mini loaf pan.
-
In a bowl, whisk together flour, baking powder, and salt.
-
In another bowl, cream together sugar and butter until light and fluffy.
-
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
-
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
-
-
Bake the Cakes:
-
Pour the batter into the prepared pan, filling each cavity about ¾ full.
-
Bake for 20–25 minutes or until a toothpick inserted comes out clean.
-
Allow to cool completely before removing from the pan.
-
-
Prepare the Peach Filling:
-
In a saucepan over medium heat, combine peaches, sugar, cinnamon, cornstarch, and lemon juice.
-
Cook, stirring frequently, until the mixture thickens and the peaches are tender. Remove from heat and let cool.
-
-
Prepare the Cream Filling:
-
In a bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
-
-
Assemble the Twinkies:
-
Using a piping bag fitted with a long nozzle, inject the cream filling into the center of each cake.
-
Top each cake with a spoonful of the cooled peach filling.
-
-
Prepare the Glaze:
-
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
-
Drizzle the glaze over the assembled cakes.
-
Notes
-
For added texture, sprinkle a cinnamon streusel topping over the glaze.
-
These Twinkies can be stored in an airtight container in the refrigerator for up to 3 days.
-
Feel free to substitute peaches with other fruits like strawberries or blueberries for variation.
Details:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
