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Peach Cobbler Pound Cake
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A handheld twist on classic peach cobbler and buttery pound cake, these Twinkies are filled with peach compote and topped with vanilla glaze.

Ingredients

Scale
  • 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
  • 2 cups fresh peaches, peeled and diced
  • ¼ cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 cup powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease Twinkie or mini loaf pans.
  2. In a bowl, mix flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Gradually add dry ingredients, alternating with milk. Mix just until combined.
  5. Fill molds ¾ full and bake for 18–22 minutes. Cool completely.
  6. Cook peaches with sugar, cornstarch, and lemon juice until thickened. Cool filling.
  7. Hollow cooled cakes with a knife or skewer. Fill with peach mixture using a spoon or piping bag.
  8. Whisk powdered sugar, cream, and vanilla to make glaze. Drizzle over cakes and let set.

Notes

  • Use canned peaches if fresh aren’t available—drain well.
  • Add almond or orange extract for flavor variation.
  • Let filling cool completely to prevent soggy cake centers.
  • Freeze unfilled cakes for up to 3 months.

Nutrition

Keywords: Peach Cobbler Twinkies, peach pound cake, mini summer cakes, peach-filled desserts

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