Hi Carol! We are sorry to hear of the dry coffee cake. Baking at elevation can be a bit tricky and at times baked goods could be affected by the drier air, the lower atmospheric pressure, etc. We have a wonderful guide for successful baking at higher elevations which I will link: High Altitude Baking Guide. It has some great tips for adjusting liquids, leaveners, timing and temperatures based on specific elevation levels. We would also be happy to chat about some possible solutions on the Baker's Hotline! 1-855-371-2253 is the number to call to get a hold of us. We are here Monday-Friday 9AM to 9PM EST and on Saturday/Sunday 9AM to 5PM EST.

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