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These Peach Cobbler Pound Cake Twinkies came to life in my kitchen one summer afternoon when I was craving both peach cobbler and something handheld for a backyard party. The combination of buttery pound cake stuffed with sweet fresh peaches turned out better than I imagined! Now they're my summer signature dessert and the first thing that disappears at every gathering.
What You'll Need for These Little Beauties
- For the Pound Cake Base:
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter softened to perfection
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- For the Peachy Filling:
- 2 cups fresh peaches just ripe and diced
- ¼ cup sugar to bring out their sweetness
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- For the Sweet Glaze:
- 1 cup powdered sugar
- 2 tbsp cream or milk
- 1 tsp vanilla extract
Let's Create Some Magic
- Start with the Cake
- Get your oven warm at 350°F and grease your Twinkie pan. Mix your dry ingredients in one bowl. In another beat your butter and sugar until fluffy then add eggs and vanilla. Alternate the flour mix and milk until you've got perfect cake batter.
- Time to Bake
- Fill those molds about ¾ full and bake until golden about 18 to 22 minutes. Let them cool completely before the fun part.
- Make the Filling
- Cook those fresh peaches with sugar cornstarch and lemon juice until everything gets thick and syrupy. Let it cool down before filling.
- Fill Those Cakes
- Hollow out each cake carefully then fill them up with that peachy goodness.
- Glaze Time
- Mix up your glaze ingredients until smooth then drizzle it all over those filled cakes.
- The Final Touch
- Let that glaze set up then watch them disappear!
My Best Baking Tips
- Pick Perfect Peaches: Get the ripest sweetest peaches you can find it makes all the difference.
- Easy Filling: A piping bag makes filling these so much easier and neater.
- Keep Them Fresh: Store them in the fridge but let them come to room temp before serving the flavor is so much better.
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Summer in Every Bite
These little cakes bring together everything wonderful about summer desserts. The way the tender pound cake wraps around that sweet peach filling topped with vanilla glaze it's like having the perfect bite of peach cobbler in your hand. I love watching people's faces light up when they discover the peachy surprise inside! They've become such a special part of our summer gatherings bringing a touch of Southern charm to every occasion.
Frequently Asked Questions
- → Can I use canned peaches?
Yes, just drain them well and reduce the sugar in the filling since canned peaches are already sweetened.
- → What if I don't have a Twinkie pan?
Small loaf pans work well, or you can use a regular loaf pan and cut into sections after baking.
- → How do I prevent the filling from making the cake soggy?
Make sure the filling is cooled and thickened properly. Don't fill the cakes too far in advance.
- → Can I freeze these?
Freeze unfilled cakes for up to 3 months. Add filling and glaze after thawing.
- → What's the best way to hollow out the cakes?
Use a small paring knife to cut a slit, then a chopstick or piping tip to create the cavity.