The Art of Peach Cobbler Pound Cake Twinkie Perfection

Creating the Perfect Cake Base

Learning to make a tender yet sturdy pound cake that's dense enough to roll without breaking while maintaining a light, buttery crumb that serves as the ideal vehicle for the luscious filling.

Mastering the Roll Technique

The crucial skill of rolling warm cake to create the signature spiral shape without cracking, training the cake to hold its form while cooling for that classic Twinkie-style appearance.

Preparing the Peach Filling

Cooking fresh peaches with spices until they reach the perfect jammy consistency that won't make the cake soggy while concentrating the flavors for maximum peach cobbler taste.

Whipping the Cream Filling

Achieving the ideal texture in the cream cheese filling by beating it to perfect lightness and smoothness, creating that nostalgic cream-filled center that oozes with every bite.

Assembly and Presentation

The final technique of spreading fillings evenly, re-rolling tightly, and slicing cleanly to create beautiful spiral slices that showcase all the layers of this impressive dessert.

Mastering Your Peach Cobbler Pound Cake Twinkies

Temperature Matters: Ensure all dairy ingredients (butter, eggs, milk, cream cheese) are at room temperature before starting. This creates a smoother batter and filling that incorporates evenly without lumps.

Rolling Technique: Roll the cake while it's still warm and pliable to prevent cracking. The towel method helps create the classic spiral shape and trains the cake to hold its rolled form.

Peach Selection: Use firm, ripe peaches for the best texture. If peaches are very juicy, drain excess liquid after cooking to prevent the filling from becoming too wet and making the cake soggy.

Make-Ahead Magic: This dessert actually improves when made a day ahead, allowing the flavors to meld and the cake to firm up for cleaner slicing. The cream filling sets perfectly in the refrigerator.

Slicing Success: Use a sharp serrated knife and clean it between each cut for beautiful, clean slices that showcase the spiral. A gentle sawing motion works better than pressing down.

Flavor Variations: Swap peaches for strawberries, blueberries, or mixed berries. You can also add 1/4 teaspoon almond extract to the cake batter for extra depth of flavor.

Peach Cobbler Pound Cake Twinkies with Sweet Cream Filling and Fresh Peaches

Name: Peach Cobbler Pound Cake Twinkies with Sweet Cream Filling and Fresh Peaches
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10 pieces
Cuisine: American
Ingredients: For the Pound Cake:; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 cup whole milk, room temperature; For the Cream Filling:; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 3 tablespoons heavy cream; For the Peach Layer:; 2 cups fresh peaches, diced small; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon cornstarch; For the Topping:; 1/2 cup powdered sugar, for dusting; For Special Equipment:; 15x10 inch jelly roll pan; Parchment paper; Piping bag or zip-top bag

The ultimate Peach Cobbler Pound Cake Twinkies featuring buttery pound cake, sweet cream cheese filling, and fresh peaches. This dessert combines the rich density of pound cake with the nostalgic appeal of cream-filled snack cakes, creating an unforgettable indulgent treat that elevates the classic Twinkie to extraordinary heights perfect for summer gatherings, potlucks, or any time you crave the perfect balance of tender cake and luscious cream.

Prep Time

25 Minutes

Cook Time

35 Minutes

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pound Cake:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup whole milk, room temperature

For the Cream Filling:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

3 tablespoons heavy cream

For the Peach Layer:

2 cups fresh peaches, diced small

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 tablespoon cornstarch

For the Topping:

1/2 cup powdered sugar, for dusting

For Special Equipment:

15x10 inch jelly roll pan

Parchment paper

Piping bag or zip-top bag

Instructions

Preheat oven to 350°F. Line a 15x10 inch jelly roll pan with parchment paper, allowing paper to extend over the sides for easy removal.

In a medium bowl, whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon. Set aside.

In a large bowl, beat softened butter and granulated sugar together with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.

Add eggs one at a time to the butter mixture, beating well after each addition. Mix in 2 teaspoons vanilla extract.

Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix on low speed just until combined after each addition.

Spread batter evenly into prepared pan, smoothing the top with an offset spatula. Bake for 30-35 minutes until golden brown and a toothpick inserted in center comes out clean.

While cake bakes, prepare peach filling by combining diced peaches, brown sugar, 1 teaspoon cinnamon, and cornstarch in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until peaches soften and mixture thickens. Remove from heat and cool completely.

For the cream filling, beat softened cream cheese and 1/2 cup butter together until smooth and fluffy, about 2 minutes. Gradually add 2 cups powdered sugar, beating until combined. Mix in 1 teaspoon vanilla and heavy cream, beating until light and fluffy.

When cake is done, immediately invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. While still warm, roll the cake up in the towel from the short end. Allow to cool completely rolled up, about 1 hour.

Once cooled, carefully unroll the cake. Spread cream filling evenly over the surface, leaving a 1-inch border on all sides. Spoon cooled peach mixture over the cream filling, spreading gently.

Re-roll the cake tightly without the towel, using the filling as you go. Wrap rolled cake in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.

When ready to serve, unwrap the cake roll and trim off the uneven ends. Cut into 10 equal slices using a sharp serrated knife, wiping the blade clean between cuts.

Dust generously with powdered sugar before serving. Store covered in refrigerator for up to 3 days.

Peach Cobbler Pound Cake Twinkies with Sweet Cream Filling and Fresh Peaches

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Peach Cobbler Pound Cake Twinkie Perfection

Peach Cobbler Pound Cake Twinkies with Sweet Cream Filling and Fresh Peaches

Ingredients

Instructions