Description
A delightful twist on two classic desserts, combining rich pound cake with sweet peaches for a moist and fluffy treat.
Ingredients
Scale
- 1 loaf of pound cake (about 1.5 lbs)
- 3 medium fresh peaches, peeled and diced
- 1/2 cup sugar (divided)
- 1 teaspoon cinnamon
- 2 tablespoons butter (for sautéing)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Whipped cream (for serving)
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the diced peaches, 1/4 cup of sugar, and cinnamon. Cook for about 5-7 minutes, stirring occasionally, until the peaches are soft and the mixture becomes syrupy. Remove from heat and stir in the vanilla extract. Allow the peach compote to cool slightly.
- If using a store-bought pound cake, slice it into 1-inch thick pieces. If making from scratch, bake your favorite pound cake recipe and let it cool completely before slicing.
- Using a sharp knife, cut a small rectangle (about 1 inch by 3 inches) in the center of each pound cake slice to create a pocket for the peach compote. Be careful not to cut all the way through.
- Spoon a generous amount of the peach compote into each pocket of the pound cake slices. Press the edges gently to close the pocket.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, freeze wrapped in plastic wrap and placed in a freezer-safe bag.
- Thaw frozen Twinkies in the refrigerator overnight or microwave for 10-15 seconds to warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Twinkie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Peach Cobbler, Pound Cake, Twinkies, Dessert, Summer Treat