• Preheat the oven to 375°F and lightly grease a 9-inch square baking pan.

Cake

• Before you begin, set aside half the orange juice and zest. (You’ll add them to the topping.)
• Cream the butter and sugar together in a large bowl until the mixture is fluffy.
• Add the eggs one at a time as you continue to beat.
• Now add (half) the orange juice and zest.
• In a second bowl, measure the flour, cinnamon, ginger, baking powder and salt. Toss to combine.
• With the yogurt measured into a small bowl, add about a third of the flour mixture to the butter/sugar/eggs, beating to combine.
• Next, add about a third of the yogurt.
• Continue alternating the dry ingredients and yogurt until all the ingredients have been incorporated.
• Transfer into the prepared baking dish.

Topping

• Combine the brown sugar, flour, candied ginger, cinnamon, and salt in a bowl. Toss to combine.
• Add the remaining orange juice and zest, and stir to blend.
• Cut in the butter with knives or your fingers until combined. The mixture should be coarse, with crumble about the size of peas or smaller.
• Carefully add the topping on top of the cake batter, trying to spread it evenly.
• Bake at 375° for 30-35 minutes. A clean knife inserted into the center should come out clean.
• Store leftovers in an airtight container.