Why a Sour Cream Bundt Cake Fell at High Altitude

Question

I'm a novice baker. I live in the Denver metro area and at my house, we are a little more than a mile high. I made the Glazed Sour Cream and Brown Sugar Bundt Cake and it fell creating a nice trough around the center. I measured very carefully using weights where those were provided. I was very careful to follow all of the directions as written. Would the altitude account for this problem and if so what should I do differently next time? By the way, the cake is absolutely delicious!
Thank-you.

Lynn Clark · Accepted Answer

Hi Melody - It's very likely the altitude. Baking at altitude is a pretty complex subject and there are a lot of variables you need to account for in order to produce the same product at altitude as at sea level. This guide from Colorado State will help guide you to modify recipes when baking at high altitude. Best, The Milk Street Team

Why a Sour Cream Bundt Cake Fell at High Altitude

Have a question for Milk Street experts?

Join the conversation