Cranberry Apple Coffee Cake

For the topping:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup rolled oats
• 3/4 cup toasted pecans, chopped
• 3/4 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon allspice
• 3/4 teaspoon salt
• 14 tablespoons unsalted butter, cut into chunks and allowed to come to room temperature
• 2 apples, peeled, cored and cut into 1/2-inch pieces
• 1 1/2 cups fresh cranberries, roughly chopped (I find doing this in the blender is easiest)
• 2 tablespoons crystalized ginger, chopped into tiny pieces

For the cake:

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 16 tablespoons unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons orange zest
• 3 large eggs, at room temperature
• 1 1/4 cups full fat Greek yogurt
• 2 1/2 teaspoons vanilla extract

For the glaze:

• 1 tablespoon water or orange juice
• 1 cup confectioners' sugar