“My debut album release is quickly approaching (December 10!) and Great American Country is giving you guys the chance to preview the tracks right here! In honor of Whiskey & Lace‘s release I thought I would share my drunken version of my Nannie’s Peach Crumb Cake. As I’ve mentioned before, you guys have heard many stories about my Nannie through my dad’s music. She is the supperclub-ownin’, gun-totin’, quartet-singin’ ‘Clancy’ that has made her way into many of my dad’s most popular songs. Knowing her, she would have been happy as a clam that I spiced up her famous peach crumb cake with my go-to adult beverage.”
2 (9oz) cans sliced peaches in heavy syrup, undrained
1/4 cup brown sugar, packed
1 shot whiskey (or 3 Tbsp)
1 box yellow cake mix
1 stick butter, melted
1/2 cup chopped pecans
1 cup coconut
Preheat oven to 325. Butter a cake pan and pour in peaches with syrup/liquid. Add brown sugar and whiskey, give a quick stir. Sprinkle dry yellow cake mix over peach-whiskey mixture. Pour melted butter over the cake mix and top with pecans and coconut.
Bake for 50-60 minutes. The coconut on top should be dark toasted and the cake will be a medium to dark golden brown. Allow to cool for 10-15 minutes before serving. It’s best to serve this cobbler-style. It is ooey, gooey and messy – in other words, delicious! You can tell by the photos that I get really impatient waiting an entire hour to gobble this up.
About Krystal Keith:
You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” She’s also super talented in the kitchen! Krystal has been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. Every week she shares her favorites exclusively with Great American Country.