On a rainy afternoon not too long ago, my granddaughter Emma asked if we could bake something “fun-sized but fancy.” She was tired of plain cookies and wanted something that felt like a treat you’d unwrap at a party. That’s how we ended up in my kitchen, aprons tied, with peaches spread across the counter and my old Twinkie pan pulled from the cupboard.
Peaches always remind me of summers at my grandmother’s house, where we’d sit on the porch peeling fruit for her cobblers. The juice would run down our wrists, and she’d always laugh, telling us sticky hands were a sign of good peaches. I wanted Emma to taste a little of that memory while still giving her something playful and modern.
The combination of buttery pound cake, juicy peach filling, and a sweet drizzle of glaze turned into one of those recipes you know will stay with the family. Emma insisted on adding an extra swirl of glaze to hers, while I kept mine simple.
When we finally sat down with a plate full of these little cakes, the rain tapping on the window, I couldn’t help but smile. Food has a way of stitching together past and present, creating new memories while honoring the old.
Short Description
Peach Cobbler Pound Cake Twinkies are soft, golden mini cakes filled with sweet peach filling and drizzled with vanilla glaze. They’re playful, elegant, and perfect for family gatherings, parties, or a cozy afternoon treat.
Key Ingredients
Pound Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Peach Filling
- 2 cups fresh peaches, peeled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Tools Needed
- Twinkie pan or mini loaf pan
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Piping bag or small spoon
- Wire cooling rack
- Whisk
Cooking Instructions
Step 1: Prepare the Pound Cake Batter
Preheat the oven to 350°F and grease your Twinkie pan thoroughly. In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla. Alternate adding the dry mixture and milk until just combined. Fill each mold about ¾ full with batter.
Step 2: Bake the Cakes
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for a few minutes before transferring to a wire rack. Cool completely before filling.
Step 3: Make the Peach Filling
In a small saucepan, combine peaches, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the peaches soften and the mixture thickens. Remove from heat and let cool to room temperature.
Step 4: Fill the Cakes
Once the cakes are cooled, use a paring knife or skewer to create a hollow tunnel in each. Spoon or pipe the peach filling into the centers. Keep the filling at room temperature for easier piping.
Step 5: Glaze the Cakes
Whisk powdered sugar, cream or milk, and vanilla until smooth and pourable. Drizzle over the filled cakes and let set for several minutes before serving.
Why You’ll Love This Recipe
Bursting with Flavor: Sweet peaches meet buttery pound cake and a delicate glaze.
Kid-Friendly: Fun to make and even more fun to eat.
Elegant Yet Playful: Perfect for casual snacks or special occasions.
Customizable: Works with other fruits if peaches aren’t in season.
Make-Ahead Friendly: Both cake and filling can be prepared in advance.
Mistakes to Avoid & Solutions
Overmixing the batter: This leads to dense cakes. Mix just until combined.
Filling too runny: If your peach filling doesn’t thicken, add another ½ teaspoon cornstarch and simmer briefly.
Glaze too thick or thin: Add a teaspoon of milk at a time to loosen, or powdered sugar to thicken.
Not greasing the pan well: These cakes can stick, so use butter or nonstick spray generously.
Overbaking: Watch closely after 18 minutes. The cakes should be golden but not dry.
Serving and Pairing Suggestions
Serve on a platter as a dessert centerpiece.
Pair with hot tea or iced coffee for an afternoon treat.
Add a scoop of vanilla ice cream for a more indulgent dessert.
Wrap individually for party favors or bake sales.
Arrange on a tiered stand for brunch gatherings.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days.
Refrigerate up to 4 days, but bring to room temperature before eating.
Freeze unglazed cakes for up to 2 months. Defrost at room temperature, then fill and glaze.
If needed, microwave for 10–12 seconds to soften before serving.
FAQs
1. Can I use canned peaches instead of fresh?
Yes, just drain them well and reduce the sugar in the filling by half.
2. Do I need a Twinkie pan?
Not at all, mini loaf pans or even muffin tins will work.
3. Can I make these ahead of time?
Yes, bake the cakes and prepare the filling a day before. Fill and glaze the day of serving.
4. What if I don’t have heavy cream for the glaze?
Milk works just fine, though the glaze will be slightly thinner.
5. Can I double the recipe?
Yes, simply double the ingredients. Just be sure not to overcrowd your oven when baking.
Tips & Tricks
For extra flavor, add a pinch of cinnamon to the peach filling.
Keep cakes uniform by using a cookie scoop to portion batter.
Chill the cakes briefly before glazing for cleaner drizzle lines.
A piping bag makes filling easier and less messy.
Dust with powdered sugar before serving for a pretty finish.
Recipe Variations
Apple Pie Version: Swap peaches for diced apples, add ½ teaspoon cinnamon to the filling.
Berry Delight: Use blueberries or raspberries instead of peaches for a tart twist.
Chocolate Drizzle: Replace the vanilla glaze with melted white or dark chocolate.
Nutty Peach: Add finely chopped pecans to the glaze for extra crunch.
Gluten-Free Option: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour.
Final Thoughts
The soft, buttery cake paired with a juicy peach filling takes me right back to porch swings and summer breezes, while the playful Twinkie shape keeps things fresh for the younger ones. Emma proudly told her mom she “invented” this recipe, and honestly, I’ll let her keep that story.
These Peach Cobbler Pound Cake Twinkies shine at parties, but they also make the simplest afternoon snack feel like a celebration. Sharing them with family felt like weaving together three generations in one recipe.
Sometimes, joy comes in small packages—like these golden cakes tucked with fruit. I hope they bring as much sweetness to your table as they did to ours.
Peach Cobbler Pound Cake
Ingredients
Pound Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Peach Filling
- 2 cups fresh peaches peeled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease your Twinkie pan. Whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients and milk until just combined. Fill molds ¾ full with batter.
- Bake for 18–22 minutes until a toothpick comes out clean. Cool in pan briefly, then transfer to a wire rack and cool completely.
- In a saucepan, cook peaches with sugar, cornstarch, and lemon juice over medium heat until soft and thickened. Let cool.
- Use a knife or skewer to hollow each cake. Pipe or spoon peach filling into the center.
- Whisk powdered sugar with cream and vanilla until smooth. Drizzle over cakes and let set before serving.
