1. Preheat oven to 400°F. Dice the peaches and sprinkle with a little sugar. In a preheated 400°F oven, toast cubes of leftover angel food cake on a baking sheet, tossing occasionally, until lightly browned, 5-10 minutes.
2. In 4 8 oz canning jars, layer cake cubes, whipped cream and peaches so you have 2 layers of each ingredient. Chill at least 1 hour before serving. Top with toasted sliced almonds.