Pineapple Upside Down Cake

Gently boil the 1 cup of maple syrup to reduce it to 3/4 of a cup of very thick syrup.

Line the bottom of the pie or cake place with a piece of parchment.

Add the melted butter and thickened maple syrup to the dish. Stir to mix.

Arrange the pineapple slices and maraschino cherries in the dish. (see the picture of a finished cake) Set Aside

Preheat oven to 350 degrees F. (170 degrees C)

Mix together the cake flour, baking powder, soda, and salt. Set aside.

With a hand or stand mixer beat the sugar and the butter until fluffy.

Add the eggs one at a time, mix well after each egg.

Add the vanilla and lemon and mix in.

Alternate the flour with the buttermilk. Add 1/3 at a time and mix in by hand after each addition. Begin and end with the flour. An electric mixer will over-mix the batter.

Spoon the batter on top of the prepared pineapple and cherries in the pie dish. Spread to evenly fill the pan.

Bake for 30 minutes and then cover with a piece of foil and bake another 15 minutes. The total baking time is 45 minutes.

Remove from oven and let cool for 15 minutes before inverting on a serving place. Best when eaten fresh and warm.