I had no idea cakes had issues with altitude but a friend from Church tried to tell me they did. Cindy is a good cook and baker but she has been here 18 years. She can tell you about exploding pecan pies and flat cakes from experience but basically I ignored this information, thinking my chocolate pound cake would be different. I wanted something yummy when John came home last time and thought this cake....heavy thick batter, lots of eggs and butter....would hold its own when it came to sky-high baking.
Wrongo!!! Things started off well enough....batter looked the same, in the oven it started to rise beautifully, good crust forming....all the hallmarks of success. Cough. When I took it out at the appointed time it looked fabulous. For about 30 seconds. I stood there and watched in horror as my success deflated ( not just ego.....) like a tire with a fast leak. Within minutes what had been a lovely tunnel cake became a dense, flat, heavy crusted pancake with a hole in the center. John, to his credit, did eat it....but I was crushed. This pound cake is my "go to" cake because it never fails. Right.
Google. And a new cookbook ( seriously, just what I need, with close to 100 prior to the new one) that addressed my altitude issues. "Pie in the Sky...Successful Baking at High Altitude" is amazing. I immediately had to try again and this time no cake crash. Yayyyyyyy.
For the next three weeks, till my love comes back, I will be baking. I plan to take goodies to Church for taste testing because I dont want to look like the Goodyear blimp when John returns. Unfortunately people dont deflate at this altitude, only baked goods.