When we first moved to Colorado I felt like I had to learn how to bake all over again. Even though I’ve lived at high altitude all my life, everything I baked came out maddeningly flatter than usual. I’d also recently joined the club of stay-at-home-motherhood, and with a tiny babe, no friends, and little knowledge of the area, I had a lot of time to fret about my kitchen failures. I read every book and blog post on high altitude cooking the library and internet could provide and tweaked and baked and fretted some more.  While time showed that altitude was not the only force working against me, a sub-par oven in our rental and my laissez faire attitude towards ingredient measuring certainly weren’t helping, I did learn a lot about baking at high altitude and collected a few recipes worth keeping. One of the recipes was this rich pound cake from Sharing Mountain Recipes. Eating this pound cake piled high with strawberry and whipped cream has become one of our Easter traditions. One I think we’ll continue for a long, long time.

High Altitude Rich Pound Cake

altered from Sharing Mountain Recipes

  • 3/4 C butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 1 1/4 C + 3TBSP sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 large eggs
  • 1 1/2 C + 2 TBSP flour
  1. Preheat oven to 325ºF. Lightly grease a standard size loaf pan.
  2. Cream together the butter, cream cheese, and sugar until light and fluffy.
  3. Alternate adding eggs and flour, mixing until just incorporated with each addition. Add the extracts and mix for one minute more.
  4. Spread the batter evenly into the prepared pan. Bake for 60- 90 minutes or until a toothpick inserted into the cake comes out clean. (The cake will get nice and golden and every.single.time I make it I’m sure I’m going to burn it, but patiently waiting for that clean toothpick pays off.)

Written by audrey



Thank you! Moved to Colorado at 8200 feet a few years back and have been buying cookbooks and experimenting…yours is the first cake recipe that actually worked perfect! Do you have one for a basic cake?


Delicious pound cake! Came out perfect at 7,000 feet. Easy recipe, too. Thank you.


The recipe has worked for us up to 8000 feet, so I would bet it would work without adjustments at 9000. If you’re really worried though, you could add an extra tablespoon of flour. The size of the eggs also makes a difference (it assists with leavening), make sure you’re using large or extra large or add an extra egg if they’re medium or smaller. Good luck!

Faye Park

I’m in Denver. This cake is delicious, but it collapsed after I took it out of the oven. Any suggestions?


Hi, Faye! I live in the Denver area as well. There’s a couple of possibilities for why it could have fallen. One possibility is that you underbaked it, which is the only experience I’ve personally had to make this particular cake fall. The other two possibilities are you didn’t mix the batter enough (make sure you really cream the butter and sugar and completely mix in the eggs) or you needed a tad bit more flour (try an extra 1/2- full tablespoon). Glad you enjoyed it and hope you give it another go to iron out the wrinkles of the final product.


I haven’t tried it yet myself, but if you have a standard bundt pan (12 cup capacity) I think it could easily be pulled off. Just be careful not to overfill (leave about 1/2″ gap from top of cake to top of pan prior to baking). Also, be prepared to cook it a little longer than this recipe instructs. Good luck!


6,969′ here in taos and it worked great! Did a lemon-pepper variation with a strawberry topping. Limonciello and a touch of fresh ground pepper in the strawberry syrup. Soak/strain some citrus flavored cannabis in the limonciello before making the sauce as a great way to disguise the herb flavor as well as moderate dosage when you want to have your cake and eat… the whole thing, too


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.