We live in Colorado at about 5300 feet altitude. Below are the guidelines I have gathered over the years to help me convert a recipe for sea-level so that a cake will not fall when baked in my oven. I don’t always use all of these methods in a recipe; I try a few of them and make notes for the next time I make it.

• increase baking temperature by 25˚
• use 1/8-1/4 teaspoon less leavening – baking powder or baking soda – for each teaspoon called for in the recipe
• fill pans no more than 1/2 full
• use 2 tablespoons less sugar per cup
• increase liquid by 2-4 tablespoons per cup
• do not overbeat the eggs
• decrease shortening in very rich cakes (Baker’s Chocolate and Coconut Favorites)
• increase the eggs in angel food or sponge cakes (Baker’s Chocolate and Coconut Favorites)