Hi Michelle, we haven't developed specific recommendations for high altitude baking for most of our recipes because we're not at high altitude here in Vermont and aren't able to do the proper testing. However, our High-Altitude Baking Guide can get you there! By reading the guide, these are the modifications for this recipe that I've come up with for your altitude: Increase the baking temperature to 400°F and reduce the baking time accordingly. I would start checking at 15 minutes, and reset the timer from there. You'll also want to reduce the baking powder to 1 1/4 teaspoons and increase the yogurt/sour cream by 3 tablespoons (alternatively, you could add an extra egg to increase the liquid). Lastly, you'll want to increase the flour by about 3 tablespoons. Again, I'm not able to test these modifications, but I hope they'll work well for you!

• Reply