To Make the Apple Pound Cake:
Preheat your oven to 300°F (150°C). Grease a 1-pound loaf pan and set aside.
In a large mixing bowl, beat the softened butter on medium speed until light and creamy, about 3 minutes.
Gradually add the granulated sugar and cinnamon, continuing to beat until the mixture is light and fluffy.
On low speed, add the eggs one at a time, beating just until each egg is incorporated.
Gradually add the flour and milk to the mixture, alternating between the two, until the batter is smooth. Stir in the vanilla extract.
Gently fold in the chopped apples until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, filling it about ¾ full to allow room for the cake to rise.
Bake for 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
To Make the Optional Glaze:
In a small mixing bowl, whisk together the melted butter, powdered sugar, vanilla extract, and heavy cream until smooth and slightly thickened.
Once the cake is completely cooled, drizzle the glaze over the top for a sweet and decorative finish.
Serving: Slice the cake and serve as is or with a dollop of whipped cream for an extra indulgence.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.