Preheat the oven to 375 degrees. Spray a springform pan with nonstick spray and line the bottom with a round of parchment paper. Set the springform pan over a baking sheet lined with parchment paper to catch drips.

In a small bowl, whisk to combine brown sugar and orange juice until it forms a thick slurry. Pour the brown sugar mixer into the lined springform pan and spread into an even layer.

Melt the butter in a small saucepan and set aside to cool.

Thinly slice the middle segment of the oranges with a very sharp knife. Cut the sliced oranges in half so that you have half-moon slices. Layer the slices onto the brown sugar mixture, making sure to overlap the slices like shingles.

In a medium bowl, whisk to combine flour, baking soda, baking powder, cinnamon, ground ginger, and salt.

In the bowl of a stand mixer fitted with a whisk attachment, mix on medium high eggs and sugar until very light and fluffy, 5 minutes. If using handheld electric beaters, this will take more like 8 to 10 minutes. While the mixer is still running, pour in maple syrup and cooled melted butter. Mix for another 1 minute. Add vanilla, grated ginger, and orange zest and mix for another minute. Fold in the flour mixture with a flexible spatula until combined and no pockets of flour remain.

Pour the cake batter over the orange slices. Bake until deeply golden brown and the center of the cake is set, 38 to 42 minutes.

Transfer the cake to a wire rack to cool for 15 minutes. Run a knife or offset spatula around the edge of the cake and remove the springform mold. Place a large plate over the cake and carefully flip the cake over. Allow the cake to continue cooling until ready to be served.