Glazed Raspberry Crumb Cake

1 stick unsalted butter, at room temperature 

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 cups fresh raspberries

1 cup raspberry jam 

Crumb Topping

1 1/4 cups packed light brown sugar

1 cup all purpose flour

1/2 cup rolled oats

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 stick plus 2 tablespoons butter, room temperature 

Glaze

1 1/2 cups confectioners sugar, sifted

3-4 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Butter a 9x13 baking dish and line with parchment paper, leaving an overhang on the long sides. Make the cake: Whisk flour, baking powder, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. Make the glaze: Put the confectioners’ sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set. Cut into 12 squares.