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Krystal Keith in the Kitchen: How to Make Whiskey Peach Crumb Cake

Krystal Keith in the Kitchen: How to Make Whiskey Peach Crumb Cake

Krystal Keith photo courtesy of Show Dog-Universal.

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.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.

Krystal Keith's recipe for Whiskey Peach Crumb Cake

Photo courtesy of Krystal Keith.

“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!” says Krystal. “In honor of Whiskey & Lace‘s release I thought I would share my drunken version of my Nannie’s Peach Crumb Cake.

Krystal Keith's recipe for Whiskey Peach Crumb Cake

Photo courtesy of Krystal Keith.

“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.”

Krystal Keith's recipe for Whiskey Peach Crumb Cake

Photo by Krystal Keith.

Ingredients:
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

Krystal Keith's recipe for Whiskey Peach Crumb Cake

Photo by Krystal Keith.

Directions:
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.

XOXO
Krystal

More recipes from Krystal:

Week 1: German Chocolate Cheesecake Squares >>

Week 2: Balsamic Glazed Pork Tenderloin >>

Week 3: Pumpkin Bread Cupcakes >>

Week 4: Brown Beans & Sausage >>

Week 5: Grilled Honey Sriracha Chicken Wings >>

Week 6: Pecan Sandie Balls >>

Week 7: Asparagus With A Kick >>

Week 8: Toby Keith’s Fried Bologna Sandwich >>

Week 9: Green Chile Cheddar Mashed Potatoes >>

Week 10: Garlic Rosemary Pull-Apart Rolls >>

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