Baking at High Altitude - Ask Extension
I am baking a pound cake using a recipe that was developed by Pat Kendall; I am in Pueblo County. The recipe calls for mixing the butter, eggs, suga...
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Baking at High Altitude #823826
Asked March 29, 2023, 12:04 PM EDT
I am baking a pound cake using a recipe that was developed by Pat Kendall; I am in Pueblo County. The recipe calls for mixing the butter, eggs, sugar, flour, etc all together, unlike the usual method of creaming the sugar and butter first, and then adding in the flour. I would like to understand why this method is more appropriate for high altitude baking. It's similar to baking a pie where you want this big chunk of shortening to melt into the pie crust as the pie bakes. Thanks for your help in understanding this.
Pueblo County Colorado
Expert Response
This question would best be responded to directly by Sheila Gains, our Family and Consumer Science Instructor in Arapahoe County instead of the Ask Extension system. She can be reached by email: <personal data hidden> or by phone:<personal data hidden>.