Toasted Pound Cake with Whipped Cream and Almonds

Real Simple
Makes 6 servings


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1/2 cup sliced almonds
1 10- to 12-ounce pound cake, sliced into 1-inch thick pieces
1 cup heavy cream
1/4 cup confectioners' sugar


Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 7 minutes.

Heat the broiler. Broil the pound cake until golden brown, about 1 minute per side.

In a medium bowl, beat the heavy cream and sugar until soft peaks form. Top the cake with whipped cream and sprinkle with the almonds.

Created date

December 2008

Nutritional Information

Calories 411
Protein 5 g
Carbohydrate 37 g
Sugars 23 g
Fiber 1 g
Fat 28 g
Satfat 14 g
Sodium 284 mg
Cholesterol 129 mg