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Duce De Leche Cream Cheese Coffe Cake

If there was one dessert I would spend all my little money on in middle school it had to be Entenmann’s cream cheese danish.  I recall an entire summer with an intense love affair with this butter cream cheese heaven, oh to be 13 again with the metabolism that was out of this world.  So in memory of my childhood……..and metabolism.


Cream cheese filling

1 8oz pkg cream cheese
4tbls duce de leche
1/4 cup sugar
1 tsp vanilla
1tsp lemon juice
1 egg


1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick butter
1/2 cup sugar
2 large eggs
1 tsp vanilla
1/2 cup dukes mayo


1/4 cup sugar
1/4 cup flour
3 tbls butter chilled


1/4 cup powdered sugar
2 tsp half & half
1 tsp lemon juice

Preheat oven to 350F. Grease/flour or spray a 8 x 9 cake pan. Set aside.
Make the filling: In a bowl, mix together the cream cheese, sugar, egg, vanilla, lemon juice and duce de leche  on medium-low speed until creamy.
Make the cake batter: In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
In another  bowl using an electric mixer, cream together the butter and sugar on medium-low speed. Add eggs one at a time. Add the vanilla extract. Slowly pour in the flour mixture and mayo until it is all well mixed.
Spread half of the batter into the prepared cake pan with a spatula. Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.
Make the topping: Add the sugar, flour and butter in a small bowl. Stir using a fork until the mixture is crumbly. Sprinkle the streusel on top of the cake batter.
Bake for 35-40 minutes until a tooth pick inserted in the center comes out clean. Cool on a rack.
To make the glaze: In a small bowl, combine powdered sugar, milk and lemon juice until creamy. Drizzle over cake.