Triple Ginger Raspberry Coffee Cake

Adjust an oven rack to the middle position. Preheat the oven to 350F, and butter and flour a 9-inch round or square cake pan, or a springform pan.

In a large bowl, whisk together the whole wheat and all-purpose flours, spices, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, and fresh ginger.

In a stand mixer fitted with a paddle, beat the butter until soft. Add the sugars and beat on medium until light and creamy, 2-3 minutes. Reduce the speed to low. Add half the dry ingredients followed by half the wet ingredients; repeat, mixing until incorporated. Turn off the mixer and give the batter a stir from the bottom up, incorporating any remaining streaks of flour. Add the raspberries and crystallized ginger; mix by hand until well distributed. Pour the batter into the prepared cake pan and spread evenly.

For the topping: Add all the ingredients except the butter to a small bowl. Slowly pour in the melted butter and use a fork to incorporate until large clumps form and no traces of flour remain. The topping should look damp but not overly wet; lightly press into the cake in an even layer. Bake for 45-50 minutes, until the top is slightly puffed and a toothpick comes out clean. Dust with powdered sugar before serving, if desired.