A delightful twist on traditional pound cake, these Peach Cobbler Pound Cake Twinkies are infused with fresh peaches and warm spices, making them a perfect sweet treat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup diced fresh peaches (or canned peaches, drained)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup powdered sugar (for dusting)
Instructions
Preheat the oven to 350°F. Grease and flour a Twinkie pan or a similar mold.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Gently fold in the diced peaches, cinnamon, and nutmeg until evenly distributed.
Spoon the batter into the prepared Twinkie molds, filling each cavity about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving.
Notes
For a richer flavor, try adding a teaspoon of almond extract to the batter.
You can substitute the peaches with other fruits like blueberries or strawberries for a different twist.