Print

Peach Cobbler Pound Cake Twinkies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 57 reviews

A delightful fusion of soft, buttery cake and sweet, spiced peaches, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cup 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
  • 2 cup fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar
  • 2 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Lightly grease a Twinkie or mini loaf pan.
  2. Cook the fresh peaches, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened, about 5–7 minutes. Let cool.
  3. Whisk together the flour, baking powder, and salt in a bowl.
  4. Cream the softened butter and 1 cup of sugar in another bowl until light and fluffy.
  5. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  6. Combine the dry ingredients into the butter-sugar mixture alternately with the milk, mixing just until combined.
  7. Spoon a layer of batter into each cavity of the prepared pan, add a spoonful of peach filling, then cover with more batter.
  8. Bake for 20–25 minutes or until a toothpick comes out clean.
  9. Prepare the drizzle by whisking together powdered sugar, heavy cream or milk, and vanilla until smooth.
  10. Drizzle the glaze over each cooled Twinkie before serving.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Nutrition

Find it online: https://pennykitchenz.com/peach-cobbler-pound-cake-twinkies-sweet-treat/

Scroll to Top