One of my new favorite recipes is Apple Cinnamon Poundcake. I don't make it in a traditional loaf because I prefer to use a 9 x 13 pan. You get more breakfasty-sized pieces that way. Heh. Also, you can glaze the cake when it's done, but I think that that's just a bit too much sweetness. The apples and cinnamon play off each other nicely already, and the cake is already perfectly moist, so you don't really need the stickyness of a glaze to seal in the moisture.
I'm not sure where I found the original pound cake recipe that I use as the base for all of my pound cakes, but it may have been Foodnetwork.com. I dunno.
Anyway, here you go:
Apple Cinnamon Poundcake
2/3 c butter, softened
2 c sugar
2 c all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
2/3 c sour cream or vanilla yogurt
1 tsp cinnamon
1 large Granny Smith apple, cut into small chunks (I leave the skin on)
1 Tbs sugar
2 tsp cinnamon
1 tsp lemon juice (or thereabouts)
1. Preheat oven to 325*F. Coat and flour 9 x 13-in. baking pan.
2. Put apple chunks, 1 Tbs sugar, 2 tsp cinnamon, and 1 tsp lemon juice in a small saucepan. Cook on medium low heat until apple pieces are slightly softened. Note: You can leave out the lemon juice - the apples will get quite juicy on their own - but I quite like the slight tartness that they bring to the bits of apple. It makes a very subtle difference, but the difference is there. Also, feel free to add more or less cinnamon as your palate dictates. You could also toss in a dash of ginger for a little more zing, if you like.
3. Cream butter. Gradually beat in sugar until light and fluffy, about 5 to 7 min. Add eggs one at a time, beating after each addition.
4. Combine flour, baking soda, salt, and 1 tsp cinnamon, and add alternately with the yogurt or sour cream to the creamed sugar mixture. Beat on low until just blended.
5. Add in apple mixture; stir until just blended.
6. Pour into pan and bake for 1 hr and 15 min or until cake tests done. (You can also make muffins, round cakes, or whatever. Baking time will vary, though.) Cool in pan for 15 min before removing to a wire rack to cool completely.