Toasted Pound Cake with Whipped Cream and Almonds

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 411
  • Protein: 5g
  • Carbohydrate: 37g
  • Sugars: 23g
  • Fiber: 1g
  • Fat: 28g
  • Saturated fat: 14g
  • Sodium: 284mg
  • Cholesterol: 129mg


  • 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


  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.
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