High altitude baking

I've talked about baking adjustments many times before on this blog, but this weekend demonstrated the single most important factor - oven temp. You can adjust leavener, sugar, fat, etc, but as the cake below shows, a simple slowing of the baking process cures most ills. The cake on the right was baked with no modifications to the recipe at 350º F. The cake on the left was baked at 340ºF. A one inch collapse versus no collapse at all. Makes sense doesn't it. The cake rises more slowly allowing it to set up at a rate closer to the rise. When it hits its peak, the structure is in place to stop it from collapsing. Both tasted equally good, however.