One of the best things about the summer season is taking a bite into fresh juicy peaches. How about some peach cobbler, jam, pie, bread, salsa, lemonade, wine or ice cream? SO many peach options for peach lovers like us.

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Those sweet, juicy peaches are almost within reach. My favorite is peach ice cream, peach cobbler, and a delicious peach jam. There's a farmer's market in Michigan that makes the best peach jam ever. I stock up whenever I'm in town. I also love a great peach cobbler just like my Dad. It's the best desert with some vanilla ice cream on top. Yum! There's just nothing better than a juicy peach on a hot summer day.

Photo by Jacek Dylag on Unsplash
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The Peach Truck will roll in to Owensboro on June 6th, 2021 and on July 11th, 2021 from 1PM thru 3PM at Tractor Supply Co. 3130 Villa Point, Owensboro

The Peach Truck will make a stop in Henderson on June 28th, 2021 and August 3rd, 2021 from 1PM thru 3PM at Rural King Supply. 1700 S Green St, Henderson

Peaches are also coming your way Madisonville. The Peach Truck will be there on June 29th, 2021 and on August 4th, 2021 from 1PM thru 3PM at Rural King Supply. 1650 S Main St, Madisonville

Fresh Georgia Peaches & Pecans will be available, but you'll need to pre-order in advance.

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Recently in our weekly What's Cookin'? segment, U.S Bank Home Mortgage's Patty Millay served up a picnic-ready dessert. It's Peach Mini Upside Down Cake. Here's how to make it.

From Patty:

This is the simplest thing in the world to make and you probably have the ingredients in your kitchen right now. This is perfect for a summer breakfast or even as a light dessert. I'm serving it at Concert on the Lawn in a couple of weeks! This is super portable and easy to pack! I hope ya'll enjoy them as much as we did!

PEACH MINI UPSIDE DOWN CAKE
1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
6 teaspoons light brown sugar
3 peaches
1 ½ cups (190gr) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup (130gr) sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup (120ml) buttermilk

Directions:
Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.

Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.

Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.

To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.

In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.

Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches.

Divide the batter into 12 muffin pan cups. I like to use an ice cream scooper.

Bake for 25-30 minutes, or until inserted toothpick comes out clean.

Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

This is delicious on it's own or you can sprinkle with powdered sugar or serve with vanilla ice cream! They will come back for seconds, I promise!

What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.

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