Preheat your oven to 350 degrees Fahrenheit. Line an 8 x 8 pan with parchment paper.

Whisk together the whole wheat pastry flour, baking powder, baking soda, and salt in a small mixing bowl.

In a separate mixing bowl, use a stand mixer or hand beaters on a medium speed to beat the butter for one minute or until creamy. Add in the sugar and beat on medium speed for another 1-2 minutes until creamy. While beating, add the eggs, yogurt, and spices.

Reduce the beater speed to low and slowly add in the dry ingredients. Do not overmix; once the dry ingredients are combined, stop beating. The batter will be thick.

Spread the batter evenly in the parchment paper-lined pan.

Combine together the all-purpose flour, sugar, and butter in a small bowl. Use your fingers, two forks, or a pastry cutter to cut the butter into crumb-sized pieces and combine with the flour and sugar. Sprinkle the crumb topping evenly over the top of the coffee cake.

Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Baking time will vary based on your altitude and oven; start checking with the toothpick at 30 minutes into the baking time.

Let cool in the pan before serving. Store in a covered container for up to 3 days; you can also freeze the leftovers.