Streusel Gingerbread

1 1/2 C flour
1 C sugar
2 tsp ground ginger
1 tsp cinnamon
¼ tsp ground nutmeg
1/4 C cold butter, cut into small pieces
1/4 C vegetable shortening
1 egg
3 tablespoons molasses
1 C buttermilk
2 tsp baking soda
3/4 tsp salt 

Preheat oven to 300F. Coat bottom only of a 9-inch square pan with cooking spray. Combine flour, sugar, ginger, cinnamon and nutmeg in a large mixing bowl. Using a pastry blender, cut in butter and shortening to make a crumbly mixture. Scoop out ¼ cup and set aside. 
Add egg and molasses to flour mixture and stir. Combine buttermilk, baking soda and salt. Add buttermilk mixture to flour mixture; stir well (there will still be a few lumps). Pour into pan; sprinkle reserved flour mixture evenly over top. 
Bake 30 minutes. Increase temperature to 350 and continue baking 18 to 20 minutes, until toothpick inserted in center comes out clean.