Toasted Pound Cake With Whipped Cream and Almonds
Serves 6|
Hands-On Time:
10m
|
Total Time:
15m
Ingredients
- 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
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 411
- Fat 28g
- Cholesterol 129mg
- Carbohydrate 37g
- Sodium 284mg
- Protein 5g
- Fiber 1g
- Sugar 23g
What does this mean? See Nutrition 101.
Quick Tip
Pound cake pick: Entenmann's All-Butter Loaf Cake. Just-baked brown with a creamy gold interior, this versatile treat has a clean, buttery
flavor and a pleasing dense texture.
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