Preheat the oven to 325ºF/160ºC. Lightly grease a 450g/1lb loaf pan with oil or butter.
Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time.
Sift in the flour and baking powder and pour in the coffee and mix gently until smooth.
Pour the batter into the prepared pan to about ¾ full and spread to the edges. Tap the pan once on the counter to remove air bubbles.
Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool the cappuccino loaf cake in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.
For the coffee glaze, mix the ingredients in a bowl until smooth. Add more powdered sugar or coffee if needed to get a thick drizzling consistency. Drizzle over the completely cooled cappuccino cake.
Notes
It’s important to make sure that the eggs and butter and coffee are at room temperature before baking. This will ensure that the batter is even in texture and flavor.
After pouring the batter into the loaf pan, tap it on the counter to remove any air bubbles to make sure the cake bakes up evenly.
Make sure the cake is cooled completely before cutting into it. If the cake is still warm, it may crumble when cut with a knife.
It’s also important to make sure the coffee cake is cooled completely before adding the coffee icing drizzle. If the cake is still warm, it will thin out and become clear which will change the texture of the glaze.
Don’t overmix the cake batter or it could turn out too dense.