Preheat the oven to 180°C (or 170°C fan-forced).
Grease base and side of a 23cm springform cake pan and line with baking paper.
Place pineapple, maple syrup and vanilla bean in a large non-stick frypan over medium-high heat and cook, swirling pan occasionally, for 12 minutes or until maple syrup is reduced by half and pineapple is golden.
Carefully transfer pineapple onto the base of the cake tin and spread out. Place in fridge to chill. Set syrup aside to cool.
In a large bowl, beat eggs and sugar very well using an electric beater, until the sugar is properly dissolved. Add oil, lemon zest, and yogurt. Beat until smooth.
In another bowl, mix together flours, baking powder, cinnamon and salt.
Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
Carefully pour batter over pineapple. Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Stand for 15 minutes to cool slightly.
Place serving plate over pan, invert cake and remove pan. Drizzle syrup mixture over cake.