Now that I am spending more time in Colorado (Carbondale ~6200 feet), I am becoming aware of the challenges of high altitude baking. Before trying an Orange Poppy-Seed Bunt Cake at this elevation, I searched "high altitude baking" on Google and found this useful website. The cake recipe notes adjustments I make when cooking in Carbondale.In case you cannot download the referenced website at a future date, here is the executive summary:
Some recipes have problems above 3000 feet, others do not. Here are the three major changes to consider:
For each t of baking powder, reduce 1/8 - 1/4 t at 6000 feet and 1/4 t above 7000 ft
For each c of sugar, reduce 0-2 T at 6000 feet and 1-3 T above 7000 ft
For each c of liquid (eggs and butter count as liquid), increase 2-4 T at 6000 feet and 3-4 T above 7000 ft
Increase baking temperature by 25 degrees F.
I also found that using high altitude flour greatly improved my results when making this cake.
Not baking but...
Many recipes on this blog call for wild rice blend (I use Lundberg Wild Blend). When cooking this rice I increase the water fron 2 c to 2 1/3 c per cup of rice.
Reviewed 5/11/17
Revised 2/18/25: added rice
