Description
Succulent Peach Cobbler Pound Cake Twinkies merge classic dessert comfort with playful nostalgia. Southern baking traditions shine through this delightful cake that invites you to savor each sweet, buttery slice.
Ingredients
Scale
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 2 cups (400 g) diced fresh or canned peaches (drained)
- ¼ cup (50 g) granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsps water
- 1 cup (240 ml) heavy whipping cream, chilled
- 3 tbsps powdered sugar
- ½ tsp vanilla extract
Instructions
- Preparation: Preheat oven to 325F (160C) and thoroughly grease a Twinkie pan or mini loaf pan with cooking spray or butter to prevent adhesion.
- Creaming: Utilize an electric mixer to whip butter and sugar until the mixture achieves a pale, voluminous texture with soft, billowy peaks.
- Egg Integration: Add eggs one at a time, mixing thoroughly after each incorporation. Infuse vanilla extract, creating an aromatic foundation.
- Dry Ingredient Combination: Whisk flour, baking powder, and salt together to eliminate potential clumps and ensure uniform distribution.
- Batter Formation: Methodically fold dry ingredients into the butter mixture, alternating with milk. Gently combine to maintain a light, delicate consistency without overworking the batter.
- Molding and Baking: Transfer batter into prepared molds, filling each cavity to about three-quarters capacity. Smooth the surface with a spatula for an even finish. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out immaculately clean.
- Cooling: Allow cakes to cool completely within the pan, preserving their structural integrity and preventing crumbling.
Notes
- Prep Pan Perfectly: Ensure thorough greasing with cooking spray or butter, paying special attention to corners and edges to prevent sticking and guarantee easy cake removal.
- Mix Methodically: When combining butter and sugar, beat until pale and fluffy, creating soft peaks that contribute to the cake’s light, tender texture – don’t rush this crucial step.
- Egg Incorporation Technique: Add eggs one at a time, mixing completely after each addition to create a smooth, homogeneous batter that prevents lumping and ensures even distribution.
- Avoid Overmixing: Fold dry ingredients gently into wet mixture, stopping precisely when ingredients are combined to maintain the cake’s delicate, soft crumb and prevent potential toughness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 380
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg