Peach Cobbler Pound Cake Twinkies (Print version)

Mini pound cake Twinkies filled with cinnamon peach cobbler filling, vanilla cream, and a simple glaze.

# Ingredients:

For the peach filling

01 - 2 cups (300 g) peeled diced peaches, fresh, frozen, or well-drained canned
02 - 1/4 cup (50 g) light brown sugar
03 - 1 tablespoon lemon juice
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon unsalted butter

For the pound cakes

08 - 1 cup (226 g) unsalted butter, softened
09 - 4 oz (113 g) cream cheese, softened
10 - 1 3/4 cups (350 g) granulated sugar
11 - 4 large eggs, room temperature
12 - 2 teaspoons vanilla extract
13 - 2 cups (250 g) all-purpose flour
14 - 1 teaspoon baking powder
15 - 1/2 teaspoon fine salt
16 - 1/3 cup (80 ml) buttermilk

For the cream filling

17 - 4 oz (113 g) cream cheese, softened
18 - 3/4 cup (90 g) powdered sugar
19 - 1 teaspoon vanilla extract
20 - 1 cup (240 ml) cold heavy cream
21 - 2 tablespoons cooled peach filling

For the glaze

22 - 1 cup (120 g) powdered sugar
23 - 2-3 tablespoons milk
24 - 1/2 teaspoon vanilla extract
25 - 1/4 cup (20 g) finely crushed vanilla wafers or shortbread crumbs

# Instructions:

01 - Combine peaches, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg in a small saucepan. Cook over medium heat for 6-8 minutes, stirring often, until thick and glossy. Stir in butter, then cool completely.
02 - Heat the oven to 350°F (175°C). Grease a 12-cavity Twinkie or cream canoe pan well with baking spray.
03 - Beat butter, cream cheese, and granulated sugar for 3-4 minutes until light. Beat in eggs one at a time, then vanilla. Mix in flour, baking powder, and salt on low speed, alternating with buttermilk, just until smooth.
04 - Fill each cavity about two-thirds full. Bake for 16-20 minutes, until the tops spring back and a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
05 - Beat cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and beat until thick and pipeable. Fold in 2 tablespoons of the cooled peach filling.
06 - Spoon the cream filling into a piping bag fitted with a small round tip. Turn each cake over and pipe filling into three small holes, adding a small spoonful of peach filling as space allows.
07 - Whisk powdered sugar, milk, and vanilla into a pourable glaze. Spoon over the cakes, add a few tiny peach pieces if desired, and sprinkle with cookie crumbs. Let set for 15-20 minutes before serving.

# Good to know:

01 - Makes 12 filled mini cakes.
02 - Cool the peach filling and cakes fully before piping.
03 - Best served the same day they are filled.

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