I've tried many high alititude recipes found on the web, but so far, none of them are better than the boxed cake mixes. They're either too dry, fall apart, or are too dense. If anyone has any recipes that they would like to share, please do. I really need the help. I'm at 7k feet.
Hi, celticcat! I'm at about 6300 ft. I don't use any recipes that are specifically high altitude. I adjust traditional recipes for the altitude. Much of what I've learned about high altitude baking is from the book Chocolate Snowball by Lettie Halloran Flatt who is the executive pastry chef at Deer Valley Resort in Utah (7200 ft).
If you're baking from scratch, at the most basic level, you need to:
decrease sugar by 2 tbs per cup
increase liquid by 2 tbs per cup
decrease leavening by 1/4 tsp per tsp
It also helps to separate your eggs; beat the whites to stiff peaks; fold them into the batter at the end. I don't always do this, just sometimes.
I also bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes.
Thanks so much, Elcee. I'll look in to that book as well.