At the time I made this recipe, the amount of baking soda was missing from the on-line recipe. The original issue lists 3/4 t. baking soda in the cake. Note: Inserted tester came out sticky, making me think I had to keep baking. It came out overdone (yet very tasty), so beware.
Maple-Hazelnut Coffee Cake
From EatingWell: January/February 1999
A gallon of pure maple syrup may be priced like liquid gold, but for cooks the expense is worth it. Maple is not a one-dimensional sweetener. Northern chefs use their local bounty to create nuanced signature dishes.