• Preheat oven to 350°F. Prepare a 9-inch springform pan using parchment paper or grease. Set aside.

Make the Topping

• Stir together flour, chopped pecans, granulated sugar, brown sugar, and salt in a medium bowl.
• Stir in butter until well combined.
• Chill until ready to use.

Make the Cake

• Beat sugar and butter in a medium bowl with an electric mixer on medium speed until mixture looks sandy, about 2 to 3 minutes.
• Add egg, and beat until well combined.
• Beat in vanilla.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Alternating between the flour mixture and milk, add them in small portions to the butter mixture, beginning and ending with flour mixture. Beat until combined after each addition.
• Gently fold in ¾ cup each of the chopped peach and raspberries.
• Transfer batter into the springform pan. Arrange remaining ¾ cup each of the chopped peach and raspberries in an even layer over top of batter.
• Sprinkle chilled Topping evenly over the fruit.
• Bake in preheated oven until browned. When done, a wooden pick inserted in center comes out clean, about 40 to 45 minutes.
• Cool in pan on a wire rack 15 minutes.
• Run a knife around edge of pan to loosen Cake from sides. Remove sides of pan.
• Cool on wire rack about 45 minutes.
• Serve warm or at room temperature.