Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in eggs, eggnog, sour cream, and vanilla until combined.

In another bowl, whisk the flour, baking powder, baking soda, salt, and nutmeg. Gradually fold the dry mixture into the wet ingredients until just combined.

For the crumb topping, mix the brown sugar, cinnamon, ginger, and flour. Stir in melted butter until crumbly.

Pour half of the batter into the prepared dish, sprinkle with half of the crumb topping, layer with the remaining batter, and finish with the remaining topping. Bake for 35-40 minutes.

While the cake cools, mix powdered sugar, melted butter, and eggnog until smooth. Drizzle over the cooled cake.

Serve warm or at room temperature.