Preheat your oven to 180°C (160°C fan). Grease and line a round cake tin.
In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy.
Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
Sift in the remaining self-raising flour, baking powder, and ground cinnamon. Fold gently into the mixture.
Fold in the diced apples and toffee pieces until evenly distributed.
Add the milk to loosen the batter slightly, if needed.
Spoon the batter into the prepared cake tin and smooth the top with a spatula.
Arrange the thinly sliced apple on top of the cake batter in a decorative pattern.
Mix together the light brown sugar and ground cinnamon for the topping and sprinkle evenly over the sliced apples.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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