Description
Delight in these homemade Peach Cobbler Pound Cake Twinkies, combining the rich, buttery flavor of pound cake with a luscious peach cobbler filling and creamy whipped topping. Perfect as a nostalgic summer dessert or a fun treat for parties, these filled snack cakes are easy to make and irresistibly delicious.
Ingredients
Scale
For the Pound Cake Twinkies:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the Peach Cobbler Filling:
- 1 cup diced fresh or canned peaches, drained if canned
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon cornstarch
For the Whipped Filling:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a Twinkie mold or mini loaf pan to ensure the cakes release easily after baking.
- Make the Batter: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add eggs one at a time, incorporating each thoroughly before adding the next. Mix in the vanilla extract and sour cream. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients, mixing just until everything is combined.
- Bake the Cakes: Spoon the batter into the prepared molds, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before filling.
- Prepare the Peach Cobbler Filling: While the cakes are baking, combine the diced peaches, brown sugar, ground cinnamon, nutmeg, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens and becomes syrupy. Remove from heat and let cool to room temperature.
- Whip the Cream Filling: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream.
- Assemble the Twinkies: Using a piping tip or a small paring knife, carefully create a small tunnel through the center of each cooled cake. Pipe in the whipped cream first, followed by a spoonful of the peach cobbler filling to fill the cavity completely.
- Serve: Serve the peach cobbler pound cake Twinkies immediately for the best texture or chill them briefly in the refrigerator before serving for a refreshing treat.
Notes
- Use canned or jarred peach preserves as an alternative if fresh peaches are unavailable.
- Store assembled Twinkies refrigerated for up to 3 days to maintain freshness.
- These Twinkies make perfect treats for summer parties or casual get-togethers.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Twinkie
- Calories: 290
- Sugar: 20g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
