Toasted Pound Cake with Whipped Cream and Almonds

Recipe from

Real Simple

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


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.