Pre-heat the oven to 160C/325F/Gas 3, and grease a cake tin with butter, line the bottom with a circle of baking paper - be smarter than me, I forgot to do this and lost half the cake to the bottom of the cake tin.
Measure out the sugar and butter, and cream together with a wooden spoon until pale and fluffy.
Whisk the eggs together in a seperate bowl and add slowly to the sugar/butter mixture. Every time you add a little egg, also add 1 tablespoon of flour. Don't use all the flour at this point. Once all the egg is incorporated add the rest of the flour and the baking powder.
Use any instant coffee you like, I'm using two different ones, the nicer one (on the left) for the icing, the less nice one for the cake batter.
Add 1 tablespoon of coffee granules (or more if you want it stronger) to 1 tablespoon of boiled water, add this to the cake batter. Pour cake into the cake tin and bake for around an hour, check on it at 45 minutes though.
While the cake is baking prepare the icing. Cream the butter and icing sugar together. Dissolve a tablespoon of coffee into a tablespoon of boiled water and add this to the butter icing, then add a teaspoon of vanilla essence. Put this in the fridge until the cake is baked, and fully cooled.
Again, if you're smarter than me you'll make sure there are no lumps in the icing sugar before you mix it with the butter. When the cake is cool, spread the icing all over the cake. It will look infinitely better if you use a cake spatula, instead of a fork like I did.
I'm not even going to lie, I eat at least half of this, no regrets.
Great for breakfast, not a healthy breakfast but... you can eat it with fruit and then boom, healthy. Goes well with coffee, obviously. If you don't love coffee cake then we can't be friends okay. Actually I'll forgive you if you like either coffee or cake, if you hate both then what are you, an alien?