You made my day!!! To know that even the experts have flops is very comforting. I recently substituted full fat yogurt for sour cream (was told it was a 1:1 substitution) in a favorite pound cake in Bundt pan. Since we live at 5300+ feet, I added the baking powder and soda in reduced amounts/ Colorado Uni. recommendations. It baked wonderfully around the edges for first 40 minutes and then started billowing out the "chimney" and totally collapsed in the middle. This of course set off the smoke alarms. Fire! Fire! is not nice to hear at midnight. So my question is was the yogurt the problem ? the baking powder? or the cream of tartar in the egg whites?

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