Grandma’s Peach Cobbler Pound Cake Twinkies Recipe
Grandma’s Peach Cobbler Pound Cake Twinkies combine the rich, buttery texture of classic pound cake with a luscious, cinnamon-spiced peach filling that captures the nostalgic flavors of peach cobbler. These delightful mini cakes are baked in Twinkie-shaped molds or mini loaf pans and finished with a smooth vanilla glaze, making them a charming and delicious treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 13 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Peach Filling
- 2 cups canned peaches (drained and diced)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
Vanilla Glaze
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and generously grease your Twinkie-shaped molds or mini loaf pans to ensure easy removal of the cakes later.
- Prepare Peach Filling: In a small saucepan over medium heat, combine the diced canned peaches, granulated sugar, cornstarch, vanilla extract, cinnamon, and nutmeg. Stir gently and cook for 5-7 minutes until the mixture thickens into a glossy, thick filling. Remove from heat and let it cool completely to prevent leakage during baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender pound cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the cake’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine Batter: Alternately add the dry ingredients and whole milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter, which can make the cake tough.
- Fill Molds: Spoon batter into each prepared mold to fill about halfway. Add a spoonful of the cooled peach filling into the center of each. Then cover with the remaining batter to fully encase the filling.
- Bake: Place the molds in the preheated oven and bake for 15-18 minutes, or until the cakes are golden brown and a toothpick inserted in the cake (not the filling) comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Glaze: Whisk together powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze Cakes: Once the cakes are completely cooled, drizzle the vanilla glaze over each Twinkie-shaped cake to add a sweet finishing touch that complements the peach filling and buttery crumb.
Notes
- Ensure the butter is softened (not melted) for proper creaming and optimal cake texture.
- Allow the peach filling to cool completely before filling the batter to prevent it from melting into the batter and causing sogginess.
- Use cornstarch in the filling to achieve a thick, stable filling that won’t leak during baking.
- If you don’t have Twinkie molds, mini loaf pans or small muffin tins can be used as an alternative.
- Don’t overmix the batter after adding flour to avoid a dense and tough cake.
- Make sure cakes are cooled before glazing to prevent the glaze from melting off.
