This Spiced Pear and Walnut Bundt Cake brings together seasonal flavors in a beautifully refined, bakery-worthy dessert. Made with ripe, grated pears and finely chopped walnuts, it’s a dessert that feels rustic yet refined, with warm notes of cinnamon, ginger, cardamom, and nutmeg in every bite.  Finished with a glossy honey cardamom glaze, this cake feels sophisticated yet effortless–perfect for entertaining or elevating an everyday moment with something beautiful.

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Why You’ll Love This Recipe

Incredibly moist and tender
Thanks to the grated pears folded directly into the batter, this bundt cake stays soft, tender, and flavorful for days.

Warm, cozy spice in every bite
A blend of cinnamon, ginger, cardamom, nutmeg, and cloves creates a beautifully balanced spiced cake that feels perfect for fall and winter baking.

Delicious texture from chopped walnuts
Finely chopped walnuts add subtle crunch and nuttiness without overwhelming the delicate pear flavor.

A stunning yet approachable cake
The bundt shape and honey cardamom glaze make this dessert look impressive, while the batter itself comes together with simple pantry ingredients.

Gluten-free without compromise
A combination of gluten-free 1:1 flour and almond flour yields a cake with a tender, even crumb—no one will know it’s gluten free.

Perfect for gatherings
Whether it’s a holiday dessert table, a seasonal brunch, or an afternoon coffee treat, this cake always feels special.

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Ingredient Notes

Gluten-Free 1:1 Flour:
A high-quality gluten-free 1:1 flour blend is essential for the perfect texture. It creates a soft, tender crumb while keeping the cake structure light and moist (I love Bob’s Redmill).

Almond Flour:
Adds richness and moisture, helping the bundt cake stay soft for days. It also enhances the nutty flavor that pairs perfectly with the walnuts and spices.

Warm Spices:
Cinnamon, ginger, cardamom, nutmeg, and cloves blend together for a beautifully cozy, well-rounded spice profile that complements the pears without overpowering them.

Pears:
Use ripe but firm pears and grate them on the coarse side of a box grater. They add natural sweetness and moisture, creating a tender, flavorful crumb.

Walnuts:
Finely chopped walnuts add texture and a subtle nutty crunch throughout the cake. They also make a lovely garnish once the cake is glazed.

Butter & Oil:
Combining softened butter with avocado (or neutral) oil gives the cake the perfect balance of flavor and moisture. The butter adds richness, while the oil helps keep the crumb soft. 

Sour Cream & Whole Milk:
Both contribute to a soft, moist crumb. Room-temperature dairy helps the batter mix smoothly and bake evenly.

Honey Cardamom Glaze:
A simple mixture of powdered sugar, melted butter, milk, honey, vanilla, and cardamom. It’s thick yet spoonable, drips beautifully down the Bundt ridges, and adds a hint of floral sweetness to the finished cake.

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How to Make Spiced Pear and Walnut Bundt Cake

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk together the gluten free 1:1 flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves.

Step 2: Beat together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes.  Add the oil and mix again to combine.

Step 3: Add the vanilla extract and eggs one at a time, mixing after each addition. Then add the sour cream and mix again until fully incorporated. 

Step 4: Add the flour in three additions, alternating with the milk (start and end with the flour), mixing on low after each addition.

Step 5: Gently fold in the walnuts and grated pears until evenly distributed in the batter.

Step 6:  Transfer the batter to a standard 10-12 cup Bundt pan that has been greased and floured.  Bake on the center rack of the oven at 325°F for 55-70 minutes.  Allow the cake to cool on a wire rack for 15-20 minutes before carefully removing from the pan.

Step 7:  Prepare the honey cardamom glaze by whisking together the powdered sugar, melted butter, milk, honey, vanilla, cardamom, and salt.

Step 8: Spoon the glaze over the bundt cake.

Step 9: Garnish with chopped walnuts, slice, and enjoy!

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Recipe Tips

Weigh your flour for accuracy
Using a kitchen scale ensures you measure the gluten-free 1:1 flour and almond flour accurately, which is especially important in gluten-free baking. Too much flour can make the cake dense, while using the correct weight keeps the crumb tender and moist.

Use ripe but firm pears
Overly soft pears can add too much moisture. Firm ones grate easily and give the cake the perfect texture.

Grease every ridge of the Bundt pan
A light layer of softened butter and gluten-free flour helps guarantee a clean release with defined ridges.  Make sure the butter fully coats all of the grooves in the pan and then sprinkle flour on top of the butter.  Distribute the flour by tilting and rotating the pan and gently tapping as needed until the flour coats the entire pan.  Remove any excess flour by turning the pan upside down and tapping.  There should be a thin even layer of flour with no clumps

Don’t rush the cool time
Let the cake cool for 15–20 minutes in the pan before inverting. Removing it too soon can cause sticking or breakage.

Tent with foil if needed
If the top is browning too quickly—usually around the 40-minute mark—loosely tent the cake to ensure even baking without over-browning.

Check for doneness correctly
Look for a tester that comes out clean or with a few moist crumbs, and gently press the surface—it should spring back.

Glaze while slightly warm
A barely warm cake helps the glaze drip beautifully while still setting with a smooth, even finish.

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Storage & Freezing Instructions

Room Temperature:
Store the glazed cake in an airtight container or covered cake dome for 2–3 days. The almond flour and pears help it stay moist.

Refrigerator:
If you prefer to store it chilled, keep it in an airtight container for up to 5 days. Bring slices to room temp before serving for best texture.

Freezing:
Freeze individual slices or the entire unglazed cake.  Wrap tightly in plastic wrap, then foil, then place in a freezer-safe bag or container and freeze for up to 2 months.  Thaw overnight in the refrigerator, then glaze before serving.

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Print

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Photography by Creating Kaitlin

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