1Tablespooninstant coffee dissolved in 1-2 teaspoons warm water (use just enough to dissolve the coffee granules)
optional: additional chopped walnuts for topping
Instructions
Preheat the oven to 350°F. Lightly grease and line a loaf pan with parchment paper; set aside.
In a large bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer (or in a large bowl and using a hand mixer), cream the butter for 1 minute. Then add the brown sugar and cream together for 2 minutes, until light and fluffy.
Pour in the coffee and mix.
Add the eggs one at a time, mixing in-between.
Add the dry ingredients to the wet ingredients, then fold in half of the walnuts.
Pour the batter into the prepared loaf pan. Sprinkle the remaining walnuts on top.
Bake at 350°F for 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.
While the cake is baking, make the frosting.
Make the frosting
Wash and dry the stand mixer and paddle attachment. Then cream the butter for 2 minutes, then add the powdered sugar and cream together for 2 minutes.
Add the milk and the dissolved instant coffee, then blend until smooth and creamy.
If you want thicker frosting, add more powdered sugar. If you want thinner frosting, add more milk.
Assemble the cake
When the cake is done baking, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, frost with the coffee frosting. Top with additional chopped walnuts, if desired. Serve immediately.
Notes
Storage: store this loaf in an airtight container at room temperature for up to three days, or store in the refrigerator for up to five or six days. Freezer instructions: Freeze the loaf unfrosted, wrapped in plastic wrap then stored in a freezer bag or airtight freezer-safe container for up to two months. Make the frosting just before you are ready to serve the cake.