Preheat the oven to 160°C.
Line a 8"X4" loaf tin with parchement paper. Or you can lightly rub butter all over the inside. Dust with flour. Tap the tin to remove excess flour.
Sift flour, cinnamon powder, salt and baking powder together into a bowl.
Mix the brewed coffee and milk.
Take a mixing bowl and add butter and sugar.
Cream the butter and sugar till its light, fluffy and becomes pale in colour.
Add one egg and whisk well. Add the second egg and whisk.
Add ⅓ of the flour mixture. Mix till the flour is incorporated into the mixture.
Add half of the coffee and milk mixture. Mix well.
Add ⅓ of the flour mixture and mix till the flour is incorporated into the mixture.
Add the remaining coffee and milk mixture. Mix well.
Add the remaining flour mixture. Mix till the flour is incorporated into the mixture. The batter will be sligtly thick.
Pour the batter into the prepared tin.
Bake for 50-60 minutes or till a skewer or toothpick inserted in the middle comes out clean.
If it is not done by 50-60 minutes, lower the temperature to 100°C and let it bake for a further 5 minutes.
Take the tin out of the oven and let the cake cool in the tin for 10 minutes.
Carefully remove the cake from the tin and place it on a wire rack to allow it to cool down completely.