Preheat your oven to 325 degrees. Grease a 9-inch bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, ground cinnamon, ground allspice and ground nutmeg. Set aside.

In the bowl of your stand mixer beat the sugar, brown sugar and butter until combined and fluffy. Add the applesauce, eggs, vanilla and milk. Beat until combined. 

Add the dry ingredients to the wet ingredients and beat until just combined. 

Add the pears and fold into the batter with a spatula to keep the diced chunks from being smashed by the mixer.

Pour the cake batter into the greased 9-inch bundt pan. 

Bake at 325 degrees for 60 minutes. The cake will be browned and a toothpick will come out clean when the cake is done.

Let stand in the pan for 10 minutes and then turn out onto a cooling rack.

Let the cake cool completely before dusting with powdered sugar.

For the optional glaze:

After the cake has cooled in a small bowl whisk together the sifted powdered sugar, vanilla extract and milk. Drizzle the glaze over your cake and serve.

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