PREP: Preheat oven to 350 degrees Fahrenheit. Set rack at center. Grease well and flour a 9x13 inch metal baking pan.
MIX FRUIT: In a medium bowl, stir together the brown sugar, apple, pear, cranberry, lemon juice, and 1 teaspoon of the cinnamon. Set aside.
MIX DRY INGREDIENTS: In a large bowl, whisk together 3 cups of the flour, the baking powder, salt, cloves, nutmeg and reserved 1/2 teaspoon cinnamon. Set aside.
BEAT WET INGREDIENTS/ADD DRY INGREDIENTS: With an electric mixer, beat together 2 cups of the sugar and the 3/4 cup (1 1/2 sticks) softened butter until light and fluffy. Beat in vanilla and then one egg at a time until just thoroughly combined. With mixer on low, add flour mixture and milk alternately, beginning and ending with flour, being careful not to overmix.
SPREAD DIVIDED BATTER IN PAN: Spread half of the batter into the pan and spoon the fruit mixture over it (spoon off any huge puddles of liquid from the fruit, it should just be very wet) leaving a ½-inch border around the edges. Spread remaining batter over the fruit using a small offset spatula.
MAKE THE TOPPING: To a small bowl, add the reserved ½ cup granulated sugar, the reserved 2 tablespoons EACH of flour and butter, and the cup of chopped pecans. Using your fingertips, blend the ingredients together. Crumble evenly over the top of the cake.
BAKE AND COOL: Bake for about 50 minutes or until wooden pick inserted into the cake comes out clean (not into fruit filling) and sides begin to pull away from pan. Cool in pan 30 minutes on a rack before slicing and serving warm or at room temperature. Store wrapped tightly on the counter for a day or two or in the refrigerator for up to a week. If you'd like to freeze it, the cake should last, well-wrapped in a 0 degree F freezer, for 2-3 months. Thaw overnight on the counter while still wrapped.