Baking cakes and breads
I note that you say you ‘moved out west’; I wonder if you have moved from a low to a high altitude location?

The USDA has some helpful information


  Most of the western United States (Alaska, Arizona, California, Colorado, Idaho, Montana, Nebraska, New Mexico, Nevada, Oregon, South Dakota, Texas, Utah, Washington, and Wyoming) are wholly or partly at high altitude. 


Although many baking sites classify ‘high altitude’ as being over 3000 feet, the USDA site suggests that differences may be experienced with baking anywhere over 2000 feet. 

What you describe for cakes, cookies and pastry is what many sites suggest is likely, cakes either crumbling apart after an extended baking time or failing to set at all.  Low air pressure means liquids boil and evaporate at a lower temperature


  Quicker evaporation also has several ramifications. It makes baked goods more prone to sticking. And sugar becomes more concentrated. Some cakes won't set. Or by the time they do set, they've become dry and crumbly.


However your description of bread matches less well, do you find the dough just never rises or might it be a case of it overproving and collapsing?

Many sites offer advice and recipe adjustments for baking at altitude, including King Arthur Flour and AllRecipes.