Juliana, it sounds like the change of climate is affecting your batter! We'd suggest adding a little more liquid to your cakes to make up for the difference, as well as dusting your pan with nut flour (or trying the other techniques in this post). We're not sure if you're at a higher altitude where you are in Arizona, but if you're above 3,500 feet now, we'd suggest taking a peek at our High-Altitude Baking Guide also. As much as we'd love to have you back in the northeast, we think that should get your Bundts back to where they should be. Happy baking! Kat@KAF

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