High-altitude baking adjustments

For basic butter cake:

  • At 5,000 feet, no adjustments necessary.
     
  • At 7,000 feet, decrease sugar by 3 tablespoons, increase cake flour by 1/4 cup, and decrease baking powder by 1/2 teaspoon.


For double-layer chocolate cake:

  • At 5,000 feet, reduce brown sugar by 3 tablespoons, increase all-purpose flour by 1/4 cup, and decrease baking powder by 1/4 teaspoon.
     
  • At 7,000 feet, reduce brown sugar by 6 tablespoons, increase all-purpose flour by 1/2 cup, and decrease baking powder by 1/2 teaspoon.


For caramel crème fraîche:

  • At 5,000 to 7,000 feet, reduce boiling time for sugar syrup in step 1 to 5 to 6 minutes.


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