Preheat the oven to 350°F. Prepare a 9-by-13-inch baking dish with parchment paper or non-stick baking spray, set aside.

In a medium bowl, sift together the dry ingredients,  combine 2 cups flour, the baking powder, baking soda and salt. Set aside

In a large bowl, using a handheld electric mixer, beat together the butter, granulated sugar and orange zest on high speed until light in color and fluffy, about 3 minutes. Gradually beat in the eggs and then the vanilla extract.

Reduce the mixer to low speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating until smooth. Stop the mixer and scrape down the sides of the bowl as needed.

In another bowl, combine the blackberries, figs,  peaches, brown sugar, cinnamon and the 1 Tbs. flour. Spread half of the cake batter in the prepared pan. Top with the berry mixture, taking care that no berries touch the sides of the pan. Spread the remaining batter over the berry mixture smoothing the top.

To make the crumb topping, in a small bowl, combine the flour, brown sugar and butter. Using your fingers or a pastry blender work the ingredients together until just combined, then add the pecans. Press the mixture together into a ball and then separate it with your fingers to make large chunks and coarse crumbs.

Sprinkle the streusel evenly over the cake.