Why You’ll Love This Peach Cobbler Pound Cake Twinkies
Hey there, baking buddies! Are you ready for a flavor explosion that’s as easy as it is delicious? Get ready to meet your new favorite dessert: Peach Cobbler Pound Cake Twinkies! These aren’t your average Twinkies; oh no, these are elevated to a whole new level of deliciousness. Imagine the tender crumb of a classic pound cake, bursting with the sweet, juicy goodness of fresh peaches, and finished with a dreamy, subtly sweet glaze. It’s the perfect combination of comforting and sophisticated.
What makes these so special? First, the incredible flavor profile – the sweet peaches perfectly complement the rich pound cake. The texture is a dream: a soft, moist cake with a delightful chew, contrasting beautifully with the juicy filling. And you’ll be amazed at how quickly these come together. No fancy techniques or hours of baking required – just simple steps and a whole lot of deliciousness. It’s the perfect dessert for a summer gathering, a cozy night in, or a delightful treat to share with loved ones.
These Peach Cobbler Pound Cake Twinkies will transport you to a place of pure sugary bliss. The taste is reminiscent of summer sunshine, warm afternoons, and the comforting aroma of freshly baked goods. I promise, one bite and you’ll be hooked. So, gather your ingredients, put on your apron, and let’s get baking!
What You’ll Need
This recipe utilizes simple, everyday ingredients to create an extraordinary dessert. Here’s what you’ll need:
- All-purpose flour: The foundation of our fluffy pound cake.
- Baking powder: Gives our cake that perfect lift.
- Salt: Enhances all the other flavors.
- Granulated sugar: Sweetness for the cake and the filling.
- Unsalted butter: Adds richness and flavor to the cake. Make sure it’s softened to room temperature for optimal creaming.
- Large eggs: Bind the ingredients and add moisture.
- Vanilla extract: A touch of classic vanilla flavor.
- Whole milk: Adds moisture and tenderness to the cake.
- Fresh peaches: The star of the show! Choose ripe, juicy peaches for the best flavor.
- Cornstarch: Thickens the peach filling beautifully.
- Lemon juice: Balances the sweetness of the peaches and adds a bright, fresh note.
- Powdered sugar: The base of our luscious glaze.
- Heavy cream or milk: Creates a smooth, pourable glaze.
Step-by-Step Instructions
Let’s get baking! Here’s a step-by-step guide to creating these delightful Peach Cobbler Pound Cake Twinkies:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan. This prevents sticking and ensures easy removal.
- Make the Pound Cake: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is key to a tender cake! Beat in the eggs one at a time, then stir in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don’t overmix!
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
- Prepare the Peach Filling: While the cake is baking, prepare the filling. In a medium saucepan, combine the diced peaches, ¼ cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Cool and Assemble: Let the cake cool completely in the pan before assembling. Once cooled, slice the cake horizontally into two layers. Spread the peach filling evenly over the bottom layer. Top with the second layer of cake.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth. If it’s too thick, add a tiny bit more cream; if it’s too thin, add a bit more powdered sugar.
- Glaze and Serve: Drizzle the glaze over the assembled cake. Let it set for a few minutes before slicing and serving. Enjoy!
Tip: For an even richer flavor, use brown sugar instead of granulated sugar in the cake batter.
Tips for Success
Here are a few tips to ensure your Peach Cobbler Pound Cake Twinkies turn out perfectly:
Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Make sure your butter is softened but not melted. Room temperature butter is ideal for creaming with the sugar.
Let the cake cool completely before adding the filling and glaze. This prevents the filling from melting and the glaze from running everywhere.
If your peaches are particularly juicy, you might want to increase the cornstarch in the filling to ensure it thickens properly.
Don’t be afraid to experiment with the glaze! Add a pinch of cinnamon or nutmeg for a warm spice note.
Variations to Try
Feeling creative? Here are some fun variations to try:
Berry Cobbler Twinkies: Replace the peaches with your favorite berries, such as blueberries, raspberries, or strawberries.
Spiced Peach Cobbler Twinkies: Add a dash of cinnamon or nutmeg to the peach filling for a warm, spiced flavor.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour. You may need to adjust the liquid slightly to achieve the right consistency.
Cream Cheese Glaze: Instead of a simple powdered sugar glaze, try a cream cheese glaze. Simply cream together softened cream cheese and powdered sugar until smooth.
Storing and Reheating
Store leftover Peach Cobbler Pound Cake Twinkies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the cake in an airtight container or freezer bag for up to 3 months. To reheat, let the cake come to room temperature, or gently warm slices in the microwave for a few seconds.
Freezing and reheating may slightly alter the texture, but the delicious flavor will remain!
Frequently Asked Questions
Q: Can I use frozen peaches? A: Yes, but be sure to thaw them completely and drain off any excess liquid before using them in the filling. You may need to increase the cornstarch slightly to account for the added moisture.
Q: How long does the cake keep? A: Stored properly, the cake will keep for up to 3 days at room temperature and 5 days in the refrigerator.
Q: Can I make this cake ahead of time? A: Yes! The cake can be baked a day or two in advance. Store it tightly wrapped at room temperature. The filling and glaze are best added right before serving for optimal texture and flavor.
Q: What if my glaze is too thick or too thin? A: If your glaze is too thick, add a little more milk or cream, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar, one tablespoon at a time.
The Final Word
These Peach Cobbler Pound Cake Twinkies are a true testament to the magic of simple baking. The delightful combination of textures and flavors will leave you wanting more. It’s the perfect balance of sweet and tangy, soft and moist, making it a dessert that’s sure to impress. So, why not give this recipe a try? Let me know in the comments how yours turned out! Don’t forget to rate the recipe and share your baking adventures with me. Happy baking!
Peach Cobbler Pound Cake Twinkies
Equipment
- 9×13 inch baking pan Or a similar sized pan
- Mixer Handheld or stand mixer
Ingredients
Pound Cake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup whole milk
Peach Filling Ingredients
- 2 cups fresh peaches, peeled and diced
- 0.25 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter (ing_5) and sugar (ing_4) until light and fluffy. Beat in eggs (ing_6) one at a time, then stir in the vanilla (ing_7).
- In a separate bowl, whisk together the flour (ing_1), baking powder (ing_2), and salt (ing_3). Gradually add to the wet ingredients, alternating with the milk (ing_8), beginning and ending with the dry ingredients.
- In a medium bowl, combine the diced peaches (ing_9), sugar (ing_10), cornstarch (ing_11), and lemon juice (ing_12). Mix well.
- Pour half of the pound cake batter into the prepared pan. Spread the peach filling evenly over the batter. Top with the remaining pound cake batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, whisk together the powdered sugar (ing_13), heavy cream (ing_14), and vanilla extract (ing_15) to make the glaze.
- Once the cake is cool, pour the glaze over the top and let it set before cutting into individual “Twinkies”.