Liven up your Butter Streusel Coffee Cake by adding this Hot Fruit Sauce for the perfect breakfast to start your day.
- 1 Sara Lee® Butter Streusel Coffee Cake, frozen
- 1 can (11-oz.) mandarin orange segments 1 pkg.
- (10-oz.) frozen strawberry halves, thawed
- 1 Tbsp. sugar
- 1 1/2 Tbsp. cornstarch
- 1 tsp. lemon juice
Heat oven to 350F. Remove frozen Sara Lee® Butter Streusel Coffee Cake from foil pan; cut into 6 wedges. Return to foil pan; heat in oven 15 minutes. Drain orange segments and strawberries, reserving syrup. Add enough water to reserved syrup to measure 1 1/2 cups. Mix sugar, cornstarch and syrup in medium saucepan; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lemon juice, orange segments and strawberries. Heat 2 minutes. Place coffeecake wedges on individual plates; spoon fruit sauce over wedges.