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Give leftover angel food cake new life with this pan-fried version. Finish off this delicious dessert recipe by serving with warm jam or honey.

Source: Better Homes and Gardens

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Recipe Summary

cook:
5 mins
total:
25 mins
prep:
20 mins
Yield:
16 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut cake in 16 slices. Lightly spread cut sides of 8 cake slices with 1/2 or the butter. Add cake slices to a large nonstick skillet. Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Turn slices. Cook 2 minutes more or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.

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  • In small saucepan heat jam until it begins to melt. Transfer to serving bowl.

  • Lightly spread remaining cake slices with butter, add to cooled pan, and toast as instructed above. Serve with heated jam. Makes 16 slices.

Kitchen tip:

A high-quality bakery angel food cake can be substituted in a pinch, but the flavor and texture will be different from Michel's cake.

Nutrition Facts

244 calories; fat 7g; cholesterol 15mg; saturated fat 4g; carbohydrates 43g; mono fat 2g; insoluble fiber 1g; sugars 32g; protein 4g; vitamin a 194.4IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 122mg; potassium 95mg; calcium 10.1mg; iron 0.9mg.
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