Preheat your oven to 350 degrees F and lightly grease a 9x13 inch baking dish with cooking spray.

In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy.

Add the vanilla, eggs, and sour cream to the butter mixture, whisking until the batter is well combined.

Stir in the flour, baking powder, baking soda, salt, and cinnamon until just incorporated, then gently fold in the chopped apple and pear.

Spread the batter evenly into your prepared baking dish.

In a separate small bowl, combine the brown sugar, cinnamon, and cubed butter, rubbing the mixture with your fingers until it forms coarse crumbs.

Stir half of the pecans into the topping mixture, then sprinkle the entire topping over the cake batter and scatter the remaining pecans on top.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for at least 20 minutes before slicing to ensure clean pieces.