Tips for high-altitude baking
As a sea-level cook with mile-high grandsons, I've had to adjust my favorite celebration cakes to their altitude. One is an indispensable basic vanilla cake that bakes in tender, even layers to frost; it's ideal for birthdays. To make it work, I reduced the baking powder. Another is a fine-textured pound cake that I've used for events from picnics to weddings. It has no leavening to start with; reducing the sugar did the trick. The recipes here produce beautiful results at 5,000 to 6,000 feet (in a convection oven, use the shorter baking times). To adapt your basic cake formulas to elevated conditions, use the chart below.