In a previous post, I wrote about coffee, and how it’s not all that great in terms of water savings. This time, I’m going to talk about a breakfast food that, in spite of its name, has nothing to do with coffee: coffee cake. Ever since I was a little girl, this has been a breakfast favorite of mine. I used to beg my mom to make it every morning, and once I was old enough to bake on my own, I was thrilled to prepare coffee cake for breakfast, dessert, snacks, and even sometimes for lunch or dinner.
Even though this sweet treat includes some water-intensive ingredients (such as sugar and eggs), it makes a huge number of servings, which makes it very virtual-water friendly. Two eggs to make a dozen servings are much water-friendlier than a single serving of bacon and eggs. So, this week I’m sharing my family’s recipe for delicious coffee cake.
1 cup sugar
3 cups flour
3 teaspoons baking powder
1 stick butter
1 cup milk
1 t vanilla
Mix together sugar, flour, baking powder. Separately, mix milk, eggs, and vanilla. Pour together. Top with 1 stick melted butter. Sprinkle brown sugar and cinnamon on top, to taste. Bake 300 degrees for 40 minutes.
Virtual Water (whole dish): 2,331 liters
Virtual Water per serving: 291-582 liters