I live at a similar elevation and have been delving in to baking more cakes and quick breads over the winter. I've found that switching out half the flour by weight for whole wheat flour (or using an all whole wheat recipe like the KA spicy cake pan cake) helps keep things from collapsing in the middle. I use white whole wheat flour, and don't adjust for the weight:volume difference that the substitution would normally ask for. I feel like this helps two ways- 1) the whole wheat flour seems to generally absorb more water than AP and 2) assuming that 1 cup of whole wheat flour is 113g vs. 1 cup of AP flour being 120g, you're also increasing the volume of flour in the recipe by going gram for gram with the substitution.

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