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

2 eggs

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.

Servings:  4-8

Virtual Water (whole dish): 2,331 liters

Virtual Water per serving:  291-582 liters