Preheat the oven to 350°F and spray an 8- or 9-inch pan with cooking spray.

Prepare the cardamom crumb by mixing softened butter, brown sugar, flour, salt, ginger, and cardamom in a medium bowl until well combined with some small pieces and some large chunks.

In a large mixing bowl, whisk together the oil, yogurt, milk, eggs, sugar, and vanilla until completely smooth.

Sprinkle the flour, salt, and baking powder over the wet ingredients. Stir with a flexible spatula until combined and there are no visible flour streaks.

Pour half of the yellow cake batter into the prepared pan. Sprinkle with half of the cardamom crumb mixture.

Drizzle the remaining cake batter over the crumb in a mostly even layer. Spread the batter with the spatula if needed.

Sprinkle the cake with the remaining cardamom crumb mixture for an even coating.

Bake for 35-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Allow the cake to cool for 25-30 minutes and then slice into 12 squares.