What a shock! Moving to Colorado from Arizona played havoc with just about every backing recipe I had! Breads sunk. Cookies were flat. Brownies were somewhere in the middle. Somethings just didn’t rise at all. Back of the cake mix boxes have high altitude baking instructions, but only up to 6500 feet. I live at 7200 feet and trust me, there is a difference.
I think we can all agree that’s there are often baking variables in ovens, how many pans you put in the oven, tweaking Aunt Fern’s recipe for rum balls and the proverbial salted or unsalted butter debate! Over time you get to know your oven, that’s it’s okay to add more than the directed amount of chocolate chips and this recipe you have to make just the way they say and this other one you can throw all into a bowl at the same time and it turns out great.
High altitude baking is a curse all unto its own. There’s just not a single formula that works for everything. I have finally conquered banana bread and most cakes, but not all of them. I found a list with the basics. Some have worked and some have not. The “fix” for the cake in this picture was 1/4 cup flour and increased the temperature by 25 degrees to 375.
I’m going to share them with you and I’d love to hear from you if you have a proven winner!
I typically increase the over temp by 25 degrees
Breads and Cakes:
add 1/4 cup flour
decrease the baking powder or baking soda by 1/8-1/4 teaspoon
Beat the dry cake batter for 3-5 minutes with mixer. This adds air which makes the cake fluffier.
more water, less oil (you still need the same amount of liquid, but different proportions.
What are your ideas??