Tag Archives: High Altitude

High Altitude Chocolate Bundt Cake

A tried and true high altitude recipe for Chocolate Bundt Cake.

Ingredients

for the cake:

1 tablespoon butter for buttering the pan
1 1/4 cups strong coffee, just barely warm
3/4 cup cocoa powder
2 cups granulated sugar
1 cup flavorless oil such as grape seed, avocado, or vegetable
1 teaspoon kosher salt
2 teaspoons baking soda
3 large eggs
1 cup buttermilk
1/4 cup full fat, plain Greek yogurt
1 tablespoon vanilla extract
2 1/2 cups + 2 tablespoons all-purpose flour

for the frosting:

1/4 cup butter
1/4 cup milk
3 tablespoons cocoa powder
2 cups powdered sugar

Instructions

Preheat oven to 375F degrees.

Use the 1 tablespoon butter to thoroughly butter a 10-inch bundt cake pan, using your fingers to get in all the nuks and crannies. Use a tablespoon of cocoa powder or flour to coat the bundt pan- shaking it back and forth- to coat the pan; set aside.

Put the coffee and cocoa powder in a small bowl and stir until cocoa is dissolved.

In an electric mixer fitted with the wire whisk attachment, mix together the sugar, oil, salt, baking soda, and eggs on low speed about 30 seconds. Add the buttermilk, Greek yogurt, vanilla extract and mix for another 30 seconds. Add the flour and stir just until combined. Add the cocoa/coffee mixture mix on high speed until well incorporated, about 30 seconds.

Pour the batter into the prepared cake pan and bake for 60 minutes or until cake is done. You can test it by inserted a clean toothpick in the center. If the toothpick comes out clean, the cake is done. Remove from oven.

Let cake cool for 10-15 minutes in pan before removing it to cool on a cooling rack.

While cake cools, prepare frosting as you want to pour it over a slightly warm cake.

To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps. Pour frosting over barely warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake – easier to stick your finger in!

Allow the cake to cool completely before serving.

Author’s note: While it could totally handle some add-ins like mini chocolate chips, or chopped up peanut butter cups, or even some crushed up Oreos, I like it just the way it is. I’ve made it minus the icing- and served it just with a sprinkle of powdered sugar – but I like it best with the icing. The cake + the icing = the perfect combo.
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Chocolate Chunk Espresso Blondies

Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies

Ingredients

2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional

Instructions

Preheat oven to 325F degrees.

Combine flour, salt, and baking soda in a small bowl; set aside.

Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.

Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.

In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.

Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.

Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.
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High Altitude Mixed Berry Muffins

A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon

Instructions

Preheat oven to 425 F degrees.

In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.

Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.

Combine flour, baking powder, and salt in a small bowl; set aside.

Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.

Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.

Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.

Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.
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High Altitude Pumpkin Chocolate Chip Cookies

A high altitude recipe for Pumpkin Chocolate Chip Cookies

Yield: at least 3 or 4 dozen

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons pumpkin pie spice
1 cup butter, room temp
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg + 1 egg yolk
1 tablespoons vanilla extract
1 cup canned pumpkin
2 cups chocolate chips

Instructions

Preheat oven to 350 F degrees. Line two large baking sheets with a nonstick baking mat or parchment paper; set aside.

In a medium bowl whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.

Use a stand mixer or hand held mixer and cream the butter and both sugars together until light and fluffy. Add egg + egg yolk, vanilla, and pumpkin and mix until thoroughly combined. Add the dry ingredients and mix just until just combined. Stir in the chocolate chips.

Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
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High Altitude Zucchini Bread

A tried and true recipe for high altitude zucchini bread


Yield: 1 loaf

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup neutral flavored oil
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cup grated zucchini, excess moisture squeezed out

Instructions

Preheat oven to 325F degrees. Line a loaf pan with nonstick spray and parchment.

Sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside.

In a medium bowl, combine sugar and oil. Whisk in eggs and vanilla. Stir in shredded zucchini. Add dry ingredients and stir just until combined.

Pour batter into prepared loaf pan. Bake in preheated oven for 55-65 minutes until bread is golden and middle is cooked through. Remove from oven and let cool in pan for 10 minutes before removing it to cool completely on a cooling rack. Serve warm and slathered in butter.

Author’s notes: The key to zucchini bread success is making sure you get most of the moisture out of the grated zucchini. Otherwise you’ll end up with a batter that is too wet. Too wet = soggy bread.

If mixed-in’s are your thing, then this recipe is the perfect starting point. It could easily handle a handful of dark chocolate chips or some toasted walnuts. The bread is generous on the cinnamon- which I happen to love- but you could easily cut it back just a bit if you want it less cinnamon-y. Try adding the zest of one lemon too.
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High Altitude Spice Cake

Ingredients

2 c all purpose flour
1/4 c cornstarch
1 c sugar (-1 tblspn)
1 tsp baking powder (-1/8 tsp)
3/4 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 1/2 tsp cinnamon
3/4 c shortening, butter flavor
1 c buttermilk
3 eggs
1/4 tsp allspice, ground

Directions

Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.

Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, cinnamon and allspice into a large bowl. Add shortening, buttermilk and eggs, beat for 2 minutes on high. Pour batter into prepared pans.

Bake for 30-35 minutes or until done.

Frost with a cream cheese frosting.
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Easter Peek-a-Boo Pound Cake

High Altitude Pound Cake

Ingredients

2 2/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup milk
3/4 cup butter
10 drops lemon essential oil (optional)
1 1/2 teaspoons vanilla extract

Instructions

Preheat oven to 350F.

Sift together flour, sugar, baking powder, and salt.

Break eggs into another bowl.

Add butter and cream with beater.

Add milk to the eggs and butter; mix.

Beat together the butter and egg mixture with the flour mixture on medium speed for 3 minutes.

Add milk, lemon essential oil, and vanilla.

Beat batter on medium speed for 2 minutes.

Pour batter into 2 greased and floured 9-inch loaf pans.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Cool completely with cake upright in the pan.
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Assembling the Peek-a-Boo Cake

You will need

1 recipe of pound cake
cookie cutter of your choice that is not taller than your pan
food coloring of your choice

Directions

Mix up one recipe of pound cake batter. Do not bake at this point.

Divide batter in half and tint one half to your desired color, leaving the other half uncolored.

Pour colored batter into 1 9-inch loaf pan and bake according to recipe directions.

Cover the uncolored half and set aside until ready to use.

When colored cake is baked, allow to cool completely.

Slice cake into slices as wide as your cookie cutter.

Use your cookie cutter to cut a shape out of each slice.

 

Spoon a thin layer of uncolored cake batter onto the bottom of a greased and floured 9-inch loaf pan.

Carefully place cut-outs down the middle of the pan and place them as close together as possible.

Spoon remaining batter over the cut-outs. You may find you don’t need to use all the batter. (I found it easier to keep the shapes from tipping or breaking by using a piping bag to squeeze the batter around the shapes.)

Bake at 350F for another 60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 10 minutes in the pan, then remove and cool completely on a wire rack.
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High Altitude Vanilla Bean Cake

Adjusted for high altitudes above 3,500

Ingredients

Cake

2 cups + 2 Tbl all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/3 cup minus 2 tablespoons sugar
1 vanilla bean or 1 teaspoon vanilla bean paste
1/4 cup unsalted butter
1/4 cup oil
2 eggs room temperature
1 teaspoon vanilla
1 cup full-fat yogurt
1/2 cup boiling water

Strawberry Rose Swiss Meringue Buttercream

2/3 cup egg whites
1 1/4 cups sugar
1 1/2 cups or 3 cubes unsalted butter cut into 1 tbl. cubes or slices
pinch of salt
2 teaspoons vanilla
1/2 cup strawberry puree
1/8- 1/4 teaspoon rose water extract

Instructions

To make the cake:

Preheat oven to 350F degrees. Generously coat 3 6-inch round baking pans. Set aside .

Sift flour, salt, baking soda, and baking powder. Set aside.

Slice vanilla bean in half, with the back of a knife scrape seeds from the pod. Mix into the sugar.

In the bowl of an electric mixer or other mixing bowl, add vanilla sugar and butter. Cream together.

Slowly mix in oil. Beat for 1-2 minutes or until light and fluffy.

Add eggs one at a time. Mix until light yellow in color.

Add the flour alternately with yogurt beginning and ending with flour.

Beat in boiling water.

Pour into prepared pans. Bake for 30-35 minutes or until lightly browned and cake springs back when touched.

Remove from oven. Allow cakes to cool in pan for 5 minutes. Turn cake out onto a cooling rack. Cook completely. Cakes may be wrapped and frozen for up to 2 weeks.

To make Swiss Meringue Buttercream:

In a very clean bowl of an electric mixer, add egg whites and sugar. Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F. Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved. Remove from heat.

Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter.

Replace the whisk with the paddle attachment. With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated. The mixture should be silky smooth and thick. The mixture may begin to look curdled, keep mixing until it is smooth. This can take 10 minutes or so. Mix in salt and vanilla. Add strawberry puree and rose water extract. Once puree is added keep mixing until mixture is silky again.

Recipe Notes

If you live at lower elevation levels, make the following adjustments. Delete 2 tablespoons flour and Add 2 tablespoons extra sugar, increase baking soda to 2 teaspoons.
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Ultimate High Altitude Chocolate Chip Cookies

Recipe by C Erik “If you’re tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.”

Ingredients

1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.

Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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Peanut Butter Chocolate Chunk Cookies


12-16 cookies

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 whole egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
pinch of salt
3/4 teaspoon baking soda (less for high altitude)
3/4 cup chocolate chunks

Instructions

Preheat oven to 350 degrees.

In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Add in peanut butter and mix for 1-2 minutes.

Add in egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

Fold in chocolate chunks.

Portion dough into 12-16 cookies depending on how big you want them.

Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges.

Remove from the oven and let set for 3-4 minutes.

Transfer to cooling rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
Link:
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