Preheat oven to 350° and line a 9-inch springform pan with aluminum foil and coat with cooking spray.
In a large bowl or stand mixer fitted with a paddle attachments, beat the butter at medium speed until creamy; gradually add granulated sugar and beating until fully incorporated.
Add eggs, 1 at a time, beating after each addition.
In a large bowl, combine 2 cups of the flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Add chopped fruit to a small bowl with the remaining 2 tbsp of flour and stir to coat. This prevents the fruit from sinking during the baking process. Fold half of the chopped fruit into the batter and pour the batter into the prepared pan, top with the remaining fruit.
In a small bowl, mix topping ingredients together with a fork until combined and sprinkle over the cake.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. Check cake at 1 hour and top loosely with aluminum foil if top appears to be sinking.
Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish with additional fruit and whipped cream, if desired.