• Preheat the oven to 350F. Grease the bottom and side of a 9-inch round springform pan (preferably light-colored).
• Drizzle the lemon juice over the sliced and diced apples. Stir to ensure everything is coated with lemon juice. Set aside.
• Make the crumb topping and set it aside.

For the Streusel (Crumb) Topping

• Mix the flour, sugar, ground cinnamon and chilled butter until crumbly. You may do this by hand using a pastry cutter or simply pulse a few times in a food processor.
  

For the Apple Cake

• In a bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg plus the salt.
  
• With an electric mixer, beat the sugar with the butter until light and fluffy. Add the eggs and vanilla extract and mix until well blended. Add the flour slowly  and continue to mix just until combined. Do not overmix. Batter would be thick.
  
• Fold in the diced apples and any remaining juice into the batter ensuring the apples are well distributed. Spoon the batter into the prepared pan. Use a spatula to even the surface.
  
• Place the remaining sliced apples on top in a circular pattern. Sprinkle with the crumb topping. 
  
• Bake in the preheated over for 50-60 minutes or until the top is nicely browned and firm (springs back when pressed slightly). You may also use a cake tester and insert it in the middle of the cake and when it comes out clean then the cake is done. If the top is browning faster before the cake is done, cover the top loosely with foil and continue to bake the cake until it’s done.
  
• Allow to cool in the springform pan for 10 minutes then transfer onto a wire rack to cool completely. Make sure to cool completely before slicing. This can be made a day ahead.