Peach Cobbler Pound Cake Twinkies – The Sweet Mashup You Didn’t Know You Needed
A fun mashup of peach cobbler and pound cake baked in Twinkie form, filled with cream for a portable, indulgent treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup sour cream
- 1 cup diced peaches fresh, canned, or frozen, drained
- For filling: 1 cup heavy cream OR 8 oz cream cheese with 1/4 cup powdered sugar
- Optional glaze: 1 cup powdered sugar + 2 tbsp milk
Instructions
- 1. Preheat oven to 325°F (163°C). Grease and flour Twinkie molds.
- 2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- 3. In a large bowl, cream butter and sugar until light and fluffy.
- 4. Beat in eggs one at a time, then add vanilla extract.
- 5. Mix in dry ingredients alternately with sour cream until just combined.
- 6. Fold in diced peaches gently.
- 7. Fill molds two-thirds full and bake 18–22 minutes until a toothpick comes out clean.
- 8. Cool completely before filling.
- 9. Prepare cream or cream cheese filling and pipe into cooled cakes.
- 10. Optional: Drizzle glaze or sprinkle cinnamon sugar before serving.
Notes
Use fresh peaches in summer for best flavor, or canned peaches packed in juice for year-round baking.
Twinkies can be frozen without filling for up to 2 months. Fill after thawing for freshness.