I made this torte today using Italian plums, skin side up. I baked it in a 10" round ceramic pan. While it rose around the edge of the pan, it really was concave toward the center and moist. Is this due to the altitude (5,000 ') here? Perhaps I should reduce the sugar and baking powder a bit and increase the flour. Regardless, it has almost disappeared. Hi Elsa - It might have been the heaviness of the fruit itself or, as you say, the altitude. Please read our tips for high-altitude baking; hopefully you'll find some useful information there. PJH

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