My first attempt in baking was when I was 8 years old.  I remember that we didn’t have enough eggs at home so I sent my brothers to our neighbors house to “borrow” some.  When I was finished baking this crumble cake, I brought a slice to my neighbor.  My neighbor answered the door with a surprising smile and told to me forget about the borrowed eggs.

Making this cake brings a lot of fond childhood memories.  This crumble cake recipe is a keeper in our family.


6 egg yolks
1 1/2 cup sugar
3 sticks butter, room temperature
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
1 tsp. baking soda
1 Tbsp. White vinegar
Pinch of nutmeg
1 cup crushed walnuts
1 cup strawberry or apricot jam



Preheat oven to 350F.
In a mixer bowl cream together butter and sugar.  Beat in the eggs yolks one at a time, add the nutmeg and vanilla. Mix well. In a separate little bowl mix baking soda and vinegar (This will carbonate the soda so that you won’t taste it) and stir into the batter mixture. Gradually add flour and mix well until combined.


Get 1/4 of the dough cover with plastic and place in freezer for 10 minutes.  Spread the remaining dough evenly into the 9×13 square pan- (I used 13” round pan).



Spread the dough with jam and sprinkle with 1 cup of walnuts.



Get the dough that you placed in freezer earlier and using regular cheese shredder, shred it evenly onto the cake.



Bake for 45-55 minutes.  Cool for 5 minutes and sprinkle with powder sugar.



Serve warm or cold with your favorite tea or coffee.