Substituting oil for butter in cake
After years of pigging out shamelessly, the dark angel of cholesterol has visited my husband, with the result that we are minimizing butter, mayonnaise, etc. (It scared him, and this is good, because God knows I had no luck trying to convince him to cut back on the fats.)
Anyway, I have a recipe for Apricot Upside-down cake that calls for 1 stick (1/2 cup) butter. He asked if I could make it but substitute oil for all or part of the butter.
I have very little experience in substituting oil for butter in baked goods. What I am thinking is that it would be best to substitute part applesauce for half the butter, unless someone out there has a better idea.
Anyone?
Anyway, I have a recipe for Apricot Upside-down cake that calls for 1 stick (1/2 cup) butter. He asked if I could make it but substitute oil for all or part of the butter.
I have very little experience in substituting oil for butter in baked goods. What I am thinking is that it would be best to substitute part applesauce for half the butter, unless someone out there has a better idea.
Anyone?