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Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.
In a medium bowl, toss the chopped apples with the lemon juice.
In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
Add egg and vanilla and mix until combined.
Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
Gently fold in the diced apples, being careful not to over mix.
Pour batter into the prepared cake pan, and spread evenly to all edges.
In a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed.
Sprinkle the crumb topping over the cake.
Bake for about 50 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before serving.