Hi! Can anyone tell me how to work out the quantity of melted butter to use in a recipe instead of oil? I know there are a lot of factors including how much other moisture there is in the cake but for example, if the recipe says 125ml sunflower oil how much butter would you use?
BTW it's an apple and cinnamon cake (pic below). I upped the butter to 168g (bit of a random calculation from some website but can't remember which one. I think I might have got it the wrong way around in using more butter than oil?) - the cake is fine, cooked, tastes nice, but very dense. I guess this is because it has a large quantity of grated apples as well as 125ml apple juice. Maybe I should have used less butter, or just stuck to the recipe which said use oil. The thing is I just felt butter would make it taste better than oil.
BTW it's an apple and cinnamon cake (pic below). I upped the butter to 168g (bit of a random calculation from some website but can't remember which one. I think I might have got it the wrong way around in using more butter than oil?) - the cake is fine, cooked, tastes nice, but very dense. I guess this is because it has a large quantity of grated apples as well as 125ml apple juice. Maybe I should have used less butter, or just stuck to the recipe which said use oil. The thing is I just felt butter would make it taste better than oil.