Recipe: Almond Pound Cake with Whipped Cream – Nectarine Filling

I was kind of struggling to think of a dessert one Sunday. I had put it off far too long and was feeling no inspiration whatsoever. Almond pound cakes have always gone over well when I've made them in the past, why not do one again? I knew I had to do something to make this a little more interesting than just the same pound cake I keep making. I decided that whipped cream was a good option. When in doubt, add whipped cream. I also had a jar of my semi-failed nectarine in amaretto jam on hand. I decided to slice the pound cake in half like a sandwich, fill it with whipped cream and the nectarine-amaretto filling, and put it back together.

For something that came together in such a lazy way, I think this went over pretty well. People who'd already decided to not eat dessert that day changed their minds. I liked it too – it was tasty, and moist, and had just enough fruit to make it colorful.

Almond Pound Cake with Whipped Cream and Nectarine Filling (serves 8; approx. cost per serving not available)

1 Almond Pound Cake

1 jar Nectarines in Amaretto Syrup

2 cups whipped cream

Equipment:

• Nothing special

1. When you've made your pound cake, allow it to cool completely.
2. Slice the pound cake in half horizontally.
3. Spread the cut side of both halves with the whipped cream.
4. Carefully pour the nectarines in amaretto syrup onto the bottom half.
5. Carefully put the top half back onto the bottom half.
6. Wrap tightly in plastic wrap (optional), then refrigerate until ready to serve.

Comments

[Emily]

Wow, this sounds amazing! Love that nectarine almond combo.

[Fearless Kitchen]

Thanks, Emily! People really got into this, which i thought was kind of funny.