Peach Pound Twinkies
Tender pound cake filled with sweet peach compote and finished with a vanilla glaze—summer in a snack-sized treat!
Ingredients:
Cake:
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup whole milk
Peach Filling:
2 cups fresh peaches, peeled and diced (or canned)
¼ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
Glaze:
1 cup powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C) and lightly grease a Twinkie pan or mini loaf pans.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine wet and dry: Alternate adding flour mixture and milk to the butter mixture, starting and ending with the dry. Mix just until combined.
Bake: Fill each mold ¾ full and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
Make peach filling: In a saucepan, cook peaches, sugar, cornstarch, and lemon juice over medium heat until thick and bubbly. Let cool.
Assemble: Hollow out the center of each cake and spoon in cooled peach filling.
Glaze: Stir together powdered sugar, cream, and vanilla until smooth. Drizzle over filled cakes.
Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Kcal: ~280 per cake (approximate)
Servings: 10–12 Twinkies