Preheat oven to 350 degrees. Coat a cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
In a bowl, whisk together the almond flour, baking powder, cinnamon, salt, cloves, and ginger; set aside.
In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs and mix until combined. Pour in the dry ingredients and mix until combined. Fold in the diced pears.
Pour the mixture into the prepared cake pan. Bake on the center rack in the oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean. Let sit for 10 minutes then carefully remove cake from pan and let cool on wire rack completely.
Optional: dust with powdered sugar before serving.
Refrigerate leftovers in an airtight container for up to a week. Can also freeze in an airtight container for up to a month.