Dear Chowhound high altitude bakers,
I am in Montana at 6,000 ft after living in the mid-west my whole life. I have learned to adapt a couple of my cake recipes but one of my most favorite has been impossible for me after many attempts. It is Gingerbread Cake with caramel icing recipe from Saveur magazine. It is easily found on line and it is fantastic. . I have tried to add an extra egg, lessen the baking powder, lessen the sugar, etc and yet, I still have ,what we refer to as, a "flat tire". The cake just drops in the middle at the end.
I welcome any help and if you haven't made this cake, try it . It is excellent.
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