Glazed Raspberry Crumb Cake

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For the Cake:

1 stick unsalted butter, at room temperature, plus more for the pan

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 cup sour cream

2 cups fresh raspberries

1 cup raspberry jam

For the 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 kosher salt

1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature

For the Glaze:

1 1/2 cups confectioners’ sugar, sifted

3 to 4 tablespoons fresh lemon juice