Apricot Upside Down Cake with Maple Whipped Cream

Preheat oven to 350.
Butter well, a 9 inch round cake pan.
Combine in a small saucepan 1/4 cup butter with brown sugar and maple syrup. Stir and cook over moderate heat til sugar is dissolved. Pour over bottom of pan and arrange apricot halves on top cut side up.
Sift together flour, baking powder and soda and salt. Cream the 6 tbsps butter with 3/4 cup sugar and lemon zest til light and fluffy. Add eggs and beat in one at a time. Fold in flour alternately with sour cream. Spoon batter over apricots. Bake for approx 40 ins until top is golden and toothpick inserted comes out clean.
Set on a rack and cool for 5 mins. then loosen edges and invert onto serving plate.

Whip the cream until soft peaks form Gradually add the maple syrup and vanilla. Continue beating until firm.
Serve with warm cake. Delicious!!!