Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips to make baking in the mountains successful. 

“What should I make this year?” I asked my friend Lynn as her birthday approached. You see, I provided the cakes for her celebrations for years when she and her husband lived nearby. This chocolate bundt was one of her favorites. Slightly sweet, with a firm crumb and rich chocolate flavor enhanced by bourbon, it’s an adult pleasure worthy of special occasions. I topped the one in the photo with a bourbon glaze, but whipped cream and raspberry coulis, a caramel sauce with chopped nuts or coffee ice cream are also excellent accompaniments.

Prepare the cake at least a day ahead of serving, the flavor and texture get better as it ages. It’s a breeze to make, requiring only 2 bowls and a whisk, though you can use an electric mixer if you prefer. Too much flour will be its downfall. So, when measuring it, stir it, so it’s fluffy, and sprinkle small amounts into your measuring cup, don’t pack it down, keep it light and airy, and fill the cup past its rim. Then use the flat edge of a knife to scrape off excess flour, ensuring it is level with the top. 

Lynn’s boozy chocolate bundt

Make in a 6-cup non-stick bundt pan. Adjusted for altitudes of 7,000 feet and above.

Cake

•  8 tablespoons unsalted butter (one stick)
• 3/4 cup brewed coffee
• 1/4 cup bourbon
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
• 3/4 cup plus 2 tablespoons granulated sugar, preferably superfine
• 1 cup plus 2 tablespoons bleached flour, spoon and level
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 egg
• 3/4 teaspoon vanilla extract or paste

Glaze, optional 

• 2 tablespoons unsalted butter
• 2 teaspoons bourbon
• 1 teaspoon vanilla extract or paste
• Pinch table salt
• 1 cup confectioners’ sugar
• 1-2 tablespoons cream

Get ready: Preheat the oven to 325 degrees with a rack in the center position. Generously grease your pan with a baking spray that contains flour. 

Warm the liquids: Cut the butter into 8 or more pieces and place them in a microwave-safe mixing bowl with the coffee and bourbon. Warm them at a medium-low temperature in a microwave oven until the butter melts and the mixture is hot but not close to boiling. Remove the bowl from the microwave, add the cocoa powder and sugar and, using a whisk or electric mixer, blend until dissolved and smooth. Set aside to cool slightly.

Prepare dry ingredients: While the butter mixture cools, combine and whisk the flour, baking soda and salt in a small bowl and set this aside. 

Make the batter: When the butter mixture has cooled enough that the egg won’t cook when added, whisk/beat in the egg and vanilla until blended. Stir in the flour mixture in three additions, mixing only until combined into a batter. Don’t overmix.

Bake: Scrape the batter into the prepared pan, filling it no more than 1 inch from the top. Smooth and level the top and rap the pan on a solid surface to free any air bubbles. Place in the oven and bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cracks may occur in the top while the cake bakes, that’s common with Bundts. Once the cake is inverted, that will not be a problem. 

Cool: Cool on a lightly greased rack 10-15 minutes, invert the pan over the rack and let the cake fall out and cool completely. 

Glaze, if using: Melt the butter in a small bowl in a microwave or on the stovetop. Stir in the bourbon, vanilla and salt. Add the confectioners’ sugar, a little at a time, whisking well after each addition, until the mixture thickens but remains pourable. If it’s too thick add a little cream or more bourbon as needed. Drizzle it over the cooled cake and set aside or refrigerate until it’s set.

Store and serve: The cake is at its best at least one day after baking, so cover it well and store it at cool room temperature for a day or refrigerate it for up to 4 days. Bring it to room temperature or slightly warmer before serving.  

Editor’s note: This is a variation of a recipe published in Gourmet Magazine.