This cake could be called “pretend muffins.”

I’ve reformatted a bran muffin batter.

You are now invited to make-believe. Your notion of a bran muffin has been turned around and baked into a cake. That’s right, a cake. Or, more precisely, a cake for breakfast.

The cake is a whisk-and-stir joy, molasses-scented, dusky, and bran-tasty. Looks-wise, the cake appears sturdy, but when you bite into a slice, shades of gentle earthiness and moistness take over. A cake that wins my (baking) heart.