So I am new to this area and there is high altitude and very dry heat and my cakes keep sinking in the middle what do I do to make it rise instead?

Hi—baking at high altitude can certainly be tricky! Here's our guide on adjustments you can make: https://food52.com/blog/24630-high-altitude-baking-adjustments-guide. Hope that helps!

I live at 6035 ft. It took me a while to get used to baking here... Reduce your sugar by about 2 TBSP. (sugar turns to a liquid,then evaporates.) Add about 2 TBSP. Of flour (this strengthens the batter.) Crank your oven up about 25 degrees while preheating the oven. Then, make SURE you lower it to the correct temp. Reduce leavening (baking powder/ baking soda) by 1/8-1/4 tsp.