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Peach Cobbler Pound Cake Twinkies

A delightful fusion of pound cake, peach cobbler, and Twinkie-like goodness.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 twinkies

Equipment

  • 9x13 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 9x13 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".

Notes

For a richer flavor, use brown sugar instead of granulated sugar in the pound cake.