Late fall is the perfect season to spend an afternoon baking.

When the weather is cold and you want to avoid studying, try baking apple spice cake. It is perfect for the season because it incorporates classic fall flavors of apples and spices.

I found an apple cake recipe on the Internet, but I decided to add my own spin. The addition of cinnamon, nutmeg and cloves fills your house with the warm, sweet scent of fall as the cake bakes. I also added a cup of chopped pecans to give the cake a nice nutty flavor and an additional crunch. Feel free to omit some of these ingredients if you do not like them. Because the original recipe did not call for them, the cake should be fine sans additions.

If you wait a few minutes and eat it while it’s still warm, you will experience the warm, moist interior and the crunchy top. This cake is also good cold. And because it contains apples, it stays moist for days.

There are several options to choose from when serving this cake. Plain is an obvious choice. Try adding a scoop of vanilla ice cream with a sprinkle of dried cranberries and chopped pecans. I served a slice like this to my boyfriend, and he said it’s the best non-chocolate dessert he has ever eaten. Another option is to serve the cake with black tea, a splash of half and half and a sprinkle of cinnamon sugar as an accompaniment.

Place diced apples in a bowl with the sugar. Stir to mix and let stand for 30 minutes. Preheat your oven to 350 degrees. Add oil and eggs. Mix in flour, cinnamon, nutmeg, cloves, baking soda and salt, making sure to only mix until the dry ingredients are incorporated into the wet. Stir in the vanilla and chopped nuts. Grease a 9x13 inch pan with butter and then pour the batter into the pan. Bake for 55 to 65 minutes. To see if the cake is done, insert a tooth pick or knife into the center of the cake. It should come out dry when the cake is done.