Description
Delightfully moist and fruit-filled Peach Pound Twinkies combine the classic buttery pound cake with fresh peach filling and a sweet glaze. Perfect for a summer dessert, these homemade treats feature a tender cake base infused with juicy peaches, then filled and topped with luscious peach filling and a smooth vanilla glaze for an irresistible indulgence.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup cooled peach filling (half of the batch prepared below)
Peach Filling
- 2 cups fresh peaches, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water (for cornstarch slurry)
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Make the peach filling: In a saucepan, combine diced peaches, 1/4 cup sugar, and lemon juice. Let sit for 10 minutes to release juices. Whisk cornstarch with 2 tablespoons water to create a slurry. Add the slurry to the peach mixture and simmer over medium heat, stirring continuously for 2-3 minutes until the filling thickens. Remove from heat and let cool completely.
- Bake the pound cake: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or Twinkie pan. In a mixing bowl, cream the softened butter and 1 cup sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing gently to avoid overmixing. Carefully fold in half of the cooled peach filling. Pour the batter into the prepared pan(s) and bake for 50-60 minutes for a loaf pan or 20-25 minutes if using a Twinkie pan. Test doneness with a skewer. Let cake cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Create the glaze: In a bowl, combine powdered sugar, heavy cream or milk, and vanilla extract. Whisk until smooth and pourable, adjusting the consistency by adding more liquid or powdered sugar if needed.
- Fill the Twinkies: Once the cake has fully cooled, cut the cake lengthwise into two even layers or slice the loaf cake into individual portions and create a slit along the bottom of each piece. Pipe or spoon the remaining cooled peach filling inside the bottom layer or inside each sliced Twinkie portion. Place the top cake layer or cover the slit to enclose the filling.
- Glaze and serve: Generously drizzle the vanilla glaze over the assembled Peach Pound Twinkies. Allow the glaze to set for at least 15-20 minutes before serving. For extra flair, add dollops of peach filling or diced fresh peaches on top before the glaze fully sets.
Notes
- Ensure the peach filling is completely cooled before folding into the batter to prevent curdling.
- You can substitute fresh peaches with frozen peaches, thawed and drained.
- Adjust sugar in the glaze to your preferred sweetness and thickness.
- Use a Twinkie pan for authentic-shaped treats or a loaf pan for a classic pound cake style.
- Store leftover Twinkies covered in the refrigerator and consume within 3 days.
