1-Getting this high altitude chocolate chip breakfast cake just right: starts with simple steps tailored for success at 5,280 feet. Begin by preheating your oven to 350°F (175°C) and placing the rack in the center for even baking. Lightly grease an 8-inch or 9-inch square pan with non-stick spray to prevent sticking and ensure easy removal.

2-Next, sift together the dry ingredients in a bowl: 2 cups cake flour (fluffed, spooned, and leveled), ¾ cup granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon coarse Kosher salt (or ¼ teaspoon if using table salt). This step helps incorporate air and avoids clumps, which is key in high altitude settings.

3-In another bowl, whisk the wet ingredients until well combined: 2 large eggs (room temperature), ¾ cup full-fat sour cream (room temperature), ¼ cup melted unsalted butter, ¼ cup vegetable oil, and 2 teaspoons vanilla extract. The batter will be thick, but that’s normal for this recipe designed for elevated baking.

4-Now, fold the wet mixture into the dry ingredients gently until just combined, then stir in ½ cup of the mini chocolate chips. Spread the batter evenly into your prepared pan and sprinkle half of the cinnamon sugar mixture on top for that extra crunch.

5-Bake for 28-30 minutes if using a 9-inch pan, or a bit longer for an 8-inch pan, until a toothpick comes out clean or with moist crumbs. Right after taking it out of the oven, add the remaining cinnamon sugar and the rest of the mini chocolate chips. Let it cool in the pan for at least 30 minutes before serving warm, as this allows the flavors to settle. With a total time of about 1 hour 15 minutes, including 15 minutes prep, this cake is ideal for busy mornings. For more ideas on baking, check out our guide to essential baking tips on the blog.