PREPARE THE CAKE BATTER

1. Preheat the oven to 325°F
2. Grease a standard 10-12 cup capacity bundt pan with softened (not melted) butter, ensuring all of the grooves of the pan are evenly coated. Then sprinkle gluten free 1:1 flour into the buttered pan and tap/rotate the pan to create an even layer of flour. Set the pan aside.
3. Whisk together the gluten free 1:1 flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves.
4. Finely chop the walnuts and grate the pears using the coarse side of a box grater (leave the skin on).
5. In a large mixing bowl or the bowl of a stand mixer, add the softened butter, granulated sugar, and light brown sugar. Use an electric hand mixer or the paddle attachment on the stand mixer to beat together for 2-3 minutes.
6. Add the oil and mix again to combine.
7. Add the vanilla extract and eggs one at a time, mixing after each addition.
8. Add the sour cream and mix again until well combined.
9. Add the flour in three additions, alternating with the milk (start and end with the flour), mixing on low after each addition.
10. Gently fold in the walnuts and grated pears until evenly distributed in the batter.

BAKE THE CAKE

1. Transfer the batter to the prepared bundt pan. Tap the pan against the counter gently to remove any air pockets. Use a spatula to smooth the top.
2. Bake on the center rack of the oven for 55-70 minutes, tenting after 40 minutes if needed to prevent too much browning. A tester inserted should come out clean or with a few moist crumbs and the surface of the cake should spring back when touched.
3. Place the pan on a wire rack to cool for 15-20 minutes and then invert the cake onto the wire rack to finish cooling.

GLAZE AND GARNISH THE CAKE

1. For the glaze, whisk together the powdered sugar, melted butter, milk (start with 2 tbsp), honey, vanilla, cardamom, and salt. Add more milk gradually as needed to achieve desired consistency (it should be thick but spoonable).
2. Spoon the glaze over the top of the cake, allowing the glaze to drip slowly drip down the sides slightly (you can gently guide the glaze with the back of a spoon if it is not falling naturally).
3. Garnish with finely chopped walnuts, slice, and enjoy!