Pumpkin coffee cake with walnut crumble

For the crumble, combine cold butter, brown sugar, all-purpose flour, a pinch of salt, maple syrup, a little nutmeg and crumbled walnuts in a small bowl; mix with a spoon or by hand until crumbly. Refrigerate until needed.

For the batter, whisk brown sugar and soft butter about 5 minutes until creamed.

Add both eggs and whisk another 5 minutes until fully incorporated.

Whisk in the pumpkin puree, then the all-purpose flour, a pinch of salt, baking powder, ground nutmeg, clove, allspice, ginger and cinnamon.

Add a few tablespoons of milk and whisk at least 10 minutes until very smooth.

Butter a deep cake or bread pan, fill about halfway with batter and top generously with the crumble.

Bake at 325 degrees for about 40 minutes (45 here), until the topping is amber.

Cool at least 30 minutes, unmould and cut into large cubes.