Description
Indulge in the delightful combination of peach cobbler and pound cake with these homemade Peach Cobbler Pound Cake Twinkies. These mini cakes are filled with a luscious peach and cream filling that is sure to satisfy your sweet tooth.
Ingredients
Scale
Pound Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
Peach Filling:
- 1 1/2 cups diced ripe peaches (fresh or canned, drained)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
Cream Filling:
- 1/2 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a Twinkie or mini loaf pan.
- Make the pound cake: Cream butter and sugar, add eggs, vanilla, and almond extract. Mix dry ingredients and sour cream, then combine with the butter mixture. Bake until a toothpick comes out clean.
- Prepare the peach filling: Cook peaches with brown sugar, cinnamon, nutmeg, and lemon juice until softened and syrupy.
- Whip the cream filling: Whip heavy cream until soft peaks form. Beat cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped cream.
- Assemble the Twinkies: Create a pocket in each cake, fill with cream and peach mixture. Serve chilled or at room temperature.
Notes
- You can use store-bought pound cake if you don’t have molds.
- For a shortcut, use canned whipped topping and peach pie filling.
- Best eaten within 2 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 filled Twinkie
- Calories: 320
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
