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.

Printed from:
http://www.sunset.com/food-wine/techniques/high-altitude-baking-adjustments-00400000011669/