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Toasted Pound Cake with Whipped Cream and Almonds

Yield Makes 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.