Apple cake follow-up

I made a second apple cake, this time half with browned butter and half with oil (and with dried apricots instead of the cherries). The batter's thick enough that the two halves didn't run together in the pan. The fat did have some effect the texture; the buttery part was chewier, the oil side a bit lighter. The flavor difference was much more significant. Browned butter is not a common ingredient, and it gives that side of the cake an intriguing dark, nutty taste which is different from the typical cake and muffin flavors. The oil side is simpler, and much more as expected. I like the extra flavor from the butter, and will make the cake that way in the future.