high altitude

Perfectly sweet and spicy pumpkin bread that&#039;s soft and moist, and topped with loads of buttery brown sugar pecan streusel.

Pumpkin Streusel Bread

pumpkin

sugar

light brown sugar, (lightly packed)

vegetable oil oil

eggs

milk

tsp vanilla extract

all-purpose flour,

tsp baking soda

cinnamon

nutmeg

tsp ground ginger

cloves

tsp cinnamon

pecans, very finely chopped ((optional))

unsalted butter, (melted)

Preheat the oven to 350.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.

In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.

Add the dry ingredients to the wet and whisk just to combine until mostly free of lumps; batter will be thick.  Divide the batter between the pans.

Batter

In a large bowl, combine the flour, spices, salt, sugar, and pecans (if using).  Drizzle with the melted butter, and toss with a fork until very moist and crumbly.  If the streusel is too wet, add a little more flour, a tablespoon at a time.  Sprinkle the crumbs evenly over the batter, and lightly press into the batter.

Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.  Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.

Streusel

These chocolate chip cookies are so soft, chewy and simply perfect.  This is a very quick and easy recipe, with no mixer needed!

Best Ever High Altitude Chocolate Chip Cookies

dark brown sugar, (lightly packed)

tsp corn starch

chocolate chips

In a bowl, combine the melted butter with the granulated sugar and brown sugar.  Use a wooden spoon to mix vigorously for 2 minutes.

Stir in the egg and vanilla until smooth.

In a separate bowl, sift together the flour, corn starch, salt and baking soda.  Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains.  Let the dough sit at room temperature to cool for 10 minutes.

Stir the chocolate chips into the cooled dough.  The dough will be thicker now than it was before cooling.

Divide the dough into 12 portions for medium-sized cookies and 24 portions for small cookies.  Shape into balls, and flatten slightly with the palm of your hand.  Refrigerate the dough balls for 25 minutes - no more, no less.

Preheat the oven to 350 F and line a large baking sheet with parchment paper.

Place the chilled dough 2 inches apart on the baking sheet.  Bake the cookies on the center oven rack for 9 minutes (for medium cookies) or for 6 1/2 - 7 minutes (for small cookies).  The cookies should still be very pale, with the edges set and the centers still underdone.

Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

Velvety, soft and fluffy white cake, flavored with real vanilla bean, frosted with silky vanilla buttercream.

High Altitude White Velvet Cake

(226 grams) unsalted butter, (softened to room temperature)

(432 grams) granulated sugar

vanilla bean, seeds scraped ((or 2 teaspoons vanilla bean paste))

(210 grams) egg whites, (room temperature)

(390 grams) cake flour, (spooned and leveled, then sifted)

tsp baking powder

(672 milliliters) whole buttermilk, (room temperature)

(452 grams) unsalted butter, (softened to room temperature)

(560 grams) powdered sugar

tbsp (9 grams) meringue powder ((optional))

vanilla bean paste

2-4 tbsp (33-66 grams) milk

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed (#6 on a Kitchen Aid stand mixer) for 10 minutes, scraping the bowl occasionally.

Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next.  Scrape the bowl down and beat for 10 more seconds.

In a separate bowl, sift together the flour, baking powder and salt.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour.  Use a spatula to scrape the bowl well and incorporate any stray bits of flour.

Divide the batter between the pans.  Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.

Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Cake

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.

With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.

Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Remove the cooled cakes from the pans.  Fill, stack and frost the cake with the buttercream.

Buttercream

A soft, moist vanilla buttermilk cake, made with real vanilla bean, frosted with vanilla buttercream.

High Altitude Vanilla Cake

vanilla bean, seeds scraped

cake flour, (spooned and leveled, then sifted)

eggs, (room temperature)

egg whites, (room temperature)

whole buttermilk, (room temperature)

unsalted butter, (melted, and then cooled for 10 minutes)

vegetable oil

unsalted butter, (softened to room temperature)

tbsp meringue powder ((optional))

2-4 tbsp milk or cream, (only if needed for consistency)

Preheat the oven to 350F, position a rack in the center of the oven, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In a large bowl, measure out the sugar.  Scrape the seeds from the vanilla bean pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar.

Set a fine mesh sifter over the bowl of sugar, and sift in the cake flour, baking powder and salt.  Use a whisk to combine the dry ingredients well.

In another large bowl, whisk together the eggs, egg whites, buttermilk, melted butter, oil and vanilla extract until smooth.

Add the dry ingredients to the wet, and whisk until combined, about 10-15 seconds.  A few lumps in the batter are okay; take care not to over mix. Divide the batter between the cake pans.  Tap a few times against the counter to pop any large air bubbles.

Bake the cakes for about 21-25 minutes, or until a cake tester or a toothpick comes out clean, and the tops spring back when lightly touched.

Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting.  When ready to frost and assemble the cake, remove the cakes from the pans.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and vanilla bean seeds for 1 minute until smooth.

With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.

Add the vanilla; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy.  Add the milk only if needed for desired consistency.  Note that in warmer weather, when the butter is softer, you&#39;ll rarely need to add the milk.

Fill and frost the cooled cakes with the buttercream.

For the naked cake pictured in today&#39;s post, fit a piping bag with tip 1M and fill with buttercream.  Place one layer of cake on your cake stand or cake board.  Starting at the center of the cake, pipe a swirl from the center to the outer edge, to form a large rosette.  Place another cake layer on top, and repeat.  You&#39;ll have leftover buttercream if you leave the sides unfrosted, which you can freeze in a freezer bag for another baking project.Note that naked cakes can dry out faster, since they aren&#39;t covered in buttercream to keep the sides moist.  So be sure to keep the cake tightly covered in an airtight container until ready to serve.

An easy, moist, fluffy, made-from-scratch strawberry cake made with fresh strawberries, frosted with strawberry buttercream.

High Altitude Strawberry Cake

oz strawberries

lemon juice

strawberry reduction, (completely cooled)

vegetable oil ((do not substitute with melted butter))

pink

cake flour, (fluffed, spooned and leveled)

tbsp meringue powder

Wash and hull the strawberries, then use a small food processor to puree the strawberries.

Scrape the pureed strawberries into a small saucepan.  Over medium low heat, simmer the strawberries, stirring frequently to keep them from sticking to the bottom of the pan, until reduced to 3/4 cup.  This may take up to 30 minutes.

Once reduced, transfer the strawberry reduction to a container, cool to room temperature, then refrigerate until needed.  You can make the reduction up to 2 days in advance.  You&#39;ll be using the strawberry reduction in both the cake and the buttercream.

Strawberry Reduction

Preheat the oven to 350 F, and position a rack in the center of the oven.  Spray the bottoms of three 8-inch round cake pans with non-stick baking spray.If making half the recipe for a smaller cake, use three 6-inch round cake pans.

In a large bowl, whisk together the milk, lemon juice, 1/2 cup strawberry reduction, eggs, egg whites, vegetable oil, and vanilla extract until well combined.  Whisk in the food coloring, if using.I added 2 small drops super red gel food coloring; without the food coloring, the cakes will be a paler pinkish tan color.

In a separate bowl, sift together the flour, sugar, baking powder and salt, then whisk until everything is evenly distributed.  Add the dry ingredients to the wet ingredients, and whisk for about 10-15 seconds, until combined.

Divide the batter between the pans, then bang the pans on the counter a few times to pop any large air bubbles.

Bake the cakes until the tops spring back when gently touched, or a cake tester or toothpick comes out clean, about 21-25 minutes for three 8-inch cakes, and about 18-20 minutes for three 6-inch cakes.

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute until smooth.  Beat in the remaining 1/4 cup strawberry reduction and the vanilla.

With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the salt.

Increase speed to medium (#6 on a Kitchen Aid mixer) and beat for 4-5 minutes, scraping the bowl down several times, until very light and fluffy.  Turn the speed down to &quot;stir&quot; and mix for 1 more minute to pop any large air bubbles.  If desired, beat in a few drops of red or pink gel food coloring for a deeper pink color.

Remove the cooled cakes from the pans, and stack, fill and frost the cake with the buttercream.  See How to Stack, Fill, Crumb Coat and Frost a Layer Cake for more tips.

Fit a piping bag with tip 1M, fill with any remaining buttercream, and pipe swirls on top of the cake, if you like.  Then top with fresh strawberries just before serving.

An easy, high altitude recipe for soft and light vanilla cupcakes, frosted with fluffy vanilla buttercream.

Easy High Altitude Vanilla Cupcakes

butter oil

Preheat the oven to 350 F, and position a rack in the center of the oven.  Line your muffin pan/s with 15 paper liners.

In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.

Separately, whisk together the eggs, milk, melted butter and vanilla.  Add the wet ingredients to the dry ingredients, and whisk just until combined.

Divide the batter between the paper liners, filling them no more than 2/3 - 3/4 full.

Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.

Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.

Cupcakes

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.

In a separate bowl, combine the powdered sugar, meringue powder and salt.  With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined.  The buttercream will be clumpy at this point.

Add the vanilla, and increase the speed to medium.  Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk only as needed for desired consistency.

Spread or pipe the buttercream onto the cooled cupcakes.

A tender coconut milk cake with crunchy pistachios, frosted with cream cheese buttercream and sweetened coconut.

High Altitude Pistachio Coconut Cake

oz (227 grams) cream cheese, (softened to room temperature)

oz (57 grams) unsalted butter, (softened to room temperature)

(486 grams) granulated sugar

(220 grams) large eggs

2-3 tsp (8-12 grams) coconut extract

tsp (4 grams) vanilla extract

(360 grams) cake flour, (fluffed, spooned and leveled)

baking powder

(14 oz) full-fat unsweetened coconut milk

(100 grams) salted pistachios, (very finely chopped)

(700 grams) powdered sugar

tsp (4 grams) coconut extract

(50 grams) pistachios, (very finely chopped (or 1 tablespoon creamy pistachio butter))

(98 grams) natural unsweetened coconut

Preheat the oven to 350.  Line three 8-inch cake pans with a circle of parchment paper on the bottom of the pans, and spray the paper with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and sugar for five minutes, scraping the bowl occasionally.  Beat in the eggs, one at a time, beating for one minute after each addition.  Beat in the extracts.

In a separate bowl, sift together the flour, salt and baking powder.  With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the dry ingredients, mixing just until moistened.  Add the pistachios, using a spatula to gently stir them in.

Divide the batter between the pans.  Bake for about 30-35 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs clinging to it.  Set the pans on a wire rack, covered loosely with a clean kitchen towel, and cool completely before frosting.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for several minutes until smooth.  With the mixer on low, slowly add the powdered sugar, mixing until combined.

Add the pistachios, salt, meringue powder, vanilla and coconut extract.  Whip the buttercream on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Fill and stack the cooled cake layers, then frost all over with a thin crumb coat.  Refrigerate the cake for 20-30 minutes (keeping the rest of the buttercream covered), then frost with a final layer of buttercream.  Press the coconut flakes all over the top and sides of the cake.

If you have any leftover buttercream, fit a piping bag with tip 1M, fill with the buttercream, and pipe a few rosettes on top of the cake.

A moist and tender orange cake, that&#039;s flavored with orange zest and orange juice, and frosted with fluffy orange buttercream.

High Altitude Orange Cake with Dried Orange Slices

(330 grams) cake flour (preferred),

(378 grams) granulated sugar

(165 grams) large eggs

(135 milliliters) whole milk

(266 milliliters) orange juice

oil oil

orange extract

tsp orange zest

orange

2-4 tbsp (33-66 milliliters) milk

Preheat the oven to 350F, and spray three 8-inch cake pans with non-stick spray.

In a large bowl, sift together the flour, sugar, baking powder and salt.

Separately, whisk together the eggs, milk, orange juice, oil, extracts and orange zest.  Add the wet ingredients to the dry and whisk well for 30-60 seconds, until well combined.

Divide the batter between the pans.  Bake on the center oven rack for about 28-30 minutes, until a cake tester comes out clean and the centers of the cakes spring back when lightly touched.

Set the pans on a cooling rack, cover loosely with a clean kitchen towel and cool completely before frosting.

With the mixer on low, gradually add the powdered sugar, meringue powder, salt, extracts and orange zest, mixing to combine.

Increase speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk as needed for desired consistency.

Remove the cooled cakes from the pans.  Stack and fill the cakes, then frost all over with a thin crumb coat of buttercream.  Chill 20 minutes.  Frost with a final coat of buttercream.  Garnish with the dried orange slices.

Instead of a traditional cake, this big chocolate chip cookie birthday &quot;cake&quot; is soft, chewy, loaded with chocolate chips and sure to please everyone.

Big Chocolate Chip Cookie Birthday Cake

tbsp mini chocolate chips

tbsp confetti rainbow sprinkles

tsp meringue powder, (optional)

Preheat the oven to 325 F, and position a rack in the center of the oven.  Lightly spray a 9-inch tart pan with a removable bottom with nonstick baking spray.

Stir in the vanilla, egg and egg yolk until smooth.

Scoop the dough into your prepared pan, and press the dough evenly against the bottom of the pan.  Sprinkle the dough with the mini chocolate chips and the sprinkles.

Bake for 20-22 minutes, until the cookie is puffed and the top is a light golden brown.

Set the pan on a cooling rack and cool the cookie for 2 hours, then remove the sides of the pan, and transfer the cookie to a serving plate.

Cookie

With an electric mixer, beat all the frosting ingredients for 4-5 minutes until light and fluffy.  Add a few drops of pink or red gel food coloring, if desired.

Fit a piping bag with Tip #6B, and fill with the buttercream.  Pipe a border around the edge of the cookie, and decorate with more sprinkles and mini chocolate chips.

Frosting

I made a triple batch of this today so that we could decorate them for Valentine’s Day with our granddaughters. I made two 9-inch and two 6-inch rounds. I used regular cake pans that I greased and lined the bottoms with parchment paper. I didn’t make any other changes except for a little longer bake time. I’m at 6900’ and this recipe is fantastic. The flavor and texture is spot on. Tender and not sickeningly sweet. I’ll definitely be using this recipe again because my granddaughters want this for their birthdays! Thanks you!

Top 9 high altitude recipes from across the web

The most viewed high altitude recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Streusel Bread

Best Ever High Altitude Chocolate C...

High Altitude White Velvet Cake

High Altitude Vanilla Cake

High Altitude Strawberry Cake

Easy High Altitude Vanilla Cupcakes

High Altitude Pistachio Coconut Cak...

High Altitude Orange Cake with Drie...

Big Chocolate Chip Cookie Birthday ...

Top 9 high altitude recipes from across the web

The most viewed high altitude recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Streusel Bread

Best Ever High Altitude Chocolate C...

High Altitude White Velvet Cake

High Altitude Vanilla Cake

High Altitude Strawberry Cake

Easy High Altitude Vanilla Cupcakes

High Altitude Pistachio Coconut Cak...

High Altitude Orange Cake with Drie...

Big Chocolate Chip Cookie Birthday ...

The most viewed high altitude recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine