Toasted Pound Cake With Whipped Cream and Almonds

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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 411 calories
    • Fat 28 g
    • Cholesterol 129 mg
    • Sodium 284 mg
    • Protein 5 g
    • Carbohydrate 37 g
    • Sugar 23 g
    • Fiber 1 g

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. 

Ingredients

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

Directions

  1. Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 7 minutes. 
  2. Heat the broiler. Broil the pound cake until golden brown, about 1 minute per side.
  3. 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.