Prep oven and pans. Spray a 9-inch springform pan with a non-stick cooking spray. Line the bottom with parchment paper and give it one more spray.
Make your apple mixture. Peel and dice your apples and then combine them with the sugar and lemon juice. Toss and set aside.
Combine your dry ingredients. In a large mixing bowl, whisk together flour, baking powder, salt, and spices together. Set it aside.
Cream butter and sugar. In a stand mixer with a paddle attachment (or mixing bowl with hand mixer), go ahead and beat the butter and sugar together at medium speed for about 2 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, making sure they are incorporated before adding the next. Add vanilla and combine. If your mixture curdles at this point, don't panic! This is normal and the batter will come together once the dry ingredients are added.
Add your dry ingredients. Add the flour mixture to the butter mixture and make sure to stop mixing once it's just combined.
Fold in the apples. Stir in the apples with a spatula, just until combined. Do not overmix. Spread batter into the prepared pan. Sprinkle with turbinado sugar.
Baking the cake. Bake in the center of your oven until the a cake tester (or toothpick works) or the insides read a thermometer 200F, about 1 hour (to 1 hour 15 minutes). You want to cover the cake after 30 minutes with foil to keep it from overbrowning. Once the cake has cooled for 10 minutes, go ahead and release the cake from its pan.