Has anyone tried this cake in high altitude or have any tips for trying to? (I’m a little over 5000 feet)

I haven't made this recipe but I live @ 6035 ft. So,I have to tweak EVERYTHING.... I would reduce the sugar by about 1 TBSP (it turns to liquid when heated,then evaporates =drier products.) Reduce the leavening by 1/8-1/4 tsp. (Less air pressure so leavning works faster/more.) Add 1-2 TBSP flour (strengthens the batter.) Preheat the oven about 25 degrees more that required temp, then reduce it to what is required when you put it in to bake.