Ingredients
For the Pound Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
½ cup diced peaches (fresh or canned, drained)
For the Peach Cobbler Filling:
1 cup diced peaches
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp cornstarch (optional, for thickening)
1 tsp lemon juice
For the Cream Filling:
½ cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
(Optional: 2 oz cream cheese for a thicker filling)
Instructions
1. Prepare the Pound Cake Batter
1. Preheat oven to 325°F (160°C). Grease a Twinkie mold pan or mini loaf pan.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Stir in vanilla.
5. Mix in sour cream.
6. Gradually add dry ingredients, mixing until just combined.
7. Fold in diced peaches gently.
2. Make the Peach Cobbler Filling
1. In a small saucepan over medium heat, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
2. Cook until bubbly and slightly thickened (5–7 minutes). Let cool.
3. Bake
1. Fill molds halfway with pound cake batter.
2. Spoon a small amount of cobbler filling in the center.
3. Cover with more batter, filling molds about ¾ full.
4. Bake 18–22 minutes or until golden and a toothpick comes out clean.
5. Let cool completely.
4. Make the Cream Filling
1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Optional: Beat in softened cream cheese for stability.
5. Assemble
1. Once cakes are cool, use a small piping tip or straw to hollow out a tunnel underneath.
2. Pipe cream filling into the center of each Twinkie-style cake.
3. Drizzle with extra peach cobbler sauce if desired, and dust with powdered sugar.
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