Preheat oven to 350 degrees F.  Stir together ¼ cup of the olive oil, the maple sugar, and maple syrup in the bottom of an oiled round 8- or 9-inch cake pan.  A skillet would work as well.  Place the cherries in concentric circles on top of this mixture.  I used Bing, rainier, and sour cherries.  Place them as close together as possible.  Sprinkle with hazelnuts.  Set aside.

In a large bowl, stir together the flour and baking soda.  Add the remaining olive oil, coconut sugar, lemon zest, eggs, vanilla, and milk.  Stir until combined.  If it is lumpy, a whisk can help work those lumps out.  Pour over the cherries, and bake about 50 minutes until the cake is risen and golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan about 15 minutes, before carefully loosening the cake from the sides and inverting onto a platter.  Serve warm or allow to cool completely.  Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.