Description
These Peach Cobbler Pound Cake Twinkies are soft mini cakes filled with warm peach filling and topped with a sweet glaze. A handheld twist on classic cobbler!
Ingredients
1 1/2 cups 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 cups fresh peaches, peeled and diced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a Twinkie pan or mini loaf pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. Cream butter and sugar. Beat in eggs and vanilla.
4. Alternate adding dry ingredients and milk. Mix until smooth.
5. Fill pan 3/4 full and bake 18–22 minutes. Cool completely.
6. In a saucepan, cook peaches, sugar, cornstarch, and lemon juice until thick. Cool before using.
7. Hollow out cooled cakes. Fill centers with peach mixture.
8. Mix glaze ingredients and drizzle over the filled cakes.
Notes
You can use canned peaches—just drain and skip extra sugar.
Mini loaf pans or muffin tins work well if no Twinkie pan.
Cool the filling fully before adding to cakes to avoid sogginess.
Freeze unfilled cakes and fill just before serving for best texture.
Nutrition
- Serving Size: 1 Twinkie
- Calories: 230
- Sugar: 21g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: peach cobbler twinkies, peach cake filling, mini cobbler cakes, Easy, Fun