Preheat the oven to 180 degrees C
Line the sides and base of a loaf pan with parchment paper.

Sift flour with baking powder, baking soda and salt. Keep aside.
Combine instant coffee powder in milk. Stir and set aside.

Cream the butter and sugar in a large bowl.

Beat in eggs one at a time, followed by the coffee extract & steeped coffee.

With hand blender on low speed add the flour and buttermilk alternately in three batches.

Gently combine the batter using a spatula so that no lumps remain.
Pour the batter in the prepared pan. Add chopped walnuts over the batter.

Bake for 40 – 45 minutes till golden brown on top, and the tester comes out clean.

Overturn the cake gently on a wire rack, and remove the lining. Turn it back.

Let the cake cool completely

Serve Whole Wheat Coffee Cake with a cup of hot chocolate or tea.