Peach Cobbler Pound Cake Twinkies
Ingredients:
For the Pound Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Peach Filling:
2 cups fresh peaches, peeled and diced
¼ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the Glaze:
1 cup powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Directions:
Prepare the Pound Cake Batter:
Preheat your oven to 350°F (175°C) and grease a Twinkie or mini loaf pan.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the dry ingredients to the wet, alternating with milk, until just combined.
Pour the batter into the prepared pan, filling each mold about ¾ full.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling.
Make the Peach Filling:
In a saucepan over medium heat, combine the peaches, sugar, cornstarch, and lemon juice.
Cook, stirring, until the peaches are soft and the mixture thickens. Let cool.
Fill the Pound Cakes:
Use a small knife or skewer to hollow out the center of each cake. Spoon or pipe the peach filling into the hollowed centers.
Make the Glaze:
Whisk together powdered sugar, cream, and vanilla until smooth. Drizzle the glaze over the cakes.
Serve:
Allow the glaze to set for a few minutes. Enjoy these handheld peach cobbler delights!