Description
Sweet Southern charm meets nostalgic dessert in this Peach Cobbler Twinkies recipe, blending classic snack cake magic with juicy peach goodness. Comfort baking reaches new heights when home cooks explore this delightful fusion that promises to delight and surprise.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 milliliters) whole milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Peach Filling:
- 2 cups (300 grams) fresh peaches, peeled and diced
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Glaze Topping:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Set oven to 350°F and coat Twinkie pan with non-stick spray for optimal cake release.
- Sift together flour, baking powder, and salt to ensure smooth, lump-free dry mixture.
- Using electric mixer, cream butter and sugar until light and fluffy. Incorporate eggs and vanilla extract, blending until uniform consistency.
- Gradually fold dry ingredients into wet mixture, alternating with milk. Gently mix until just combined. Distribute batter evenly, filling pan cavities approximately three-quarters full.
- Bake for 18-22 minutes until golden and toothpick inserted comes out clean. Transfer to wire rack and allow complete cooling.
- Prepare peach filling by simmering peaches, sugar, cornstarch, and lemon juice in saucepan. Cook until mixture thickens and reaches jam-like consistency. Remove from heat and let cool to room temperature.
- Create small tunnels in cake centers using small knife or apple corer. Carefully pipe or spoon cooled peach filling into each cake cavity.
- Whisk glaze ingredients until smooth. Drizzle decoratively over filled cakes, allowing excess to cascade down sides.
Notes
- Use a non-stick Twinkie pan for easy cake removal and perfect shapes.
- Test cake doneness by inserting a toothpick in the center; it should come out clean.
- Avoid overmixing batter to keep cakes light and fluffy, which prevents tough textures.
- Chill peach filling before stuffing to prevent soggy cake bottoms and maintain crisp edges.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 258 kcal
- Sugar: 26 g
- Sodium: 118 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg