MANAGERS’ MESSAGE
It is that time of year when the leaves are falling and the colors are changing. Below are some winterizing tips for the upcoming weather changes.
• Be sure to disconnect your hoses and turn off the valves to the exterior hose bibs.
• Run the water until the water is drained from the pipes, to prevent freezing and damage to the pipes.
• Put away your lawn furniture before the winds come.
• Inspect and repair skirting, check that the skirting around your mobile home is secure and free of gaps. This barrier is crucial for keeping cold air away from your plumbing and underbelly.
• Clean your gutters, clogged gutters can lead to ice dams, which can cause significant water damage to your roof and walls. Be sure all debris is cleared out before the first snowfall.
• Caulk and weatherstrip windows and doors, use weatherstripping and caulk to seal any gaps or cracks around your doors and windows where cold air might be entering. You can also use clear plastic film on windows for an extra layer of insulation.
Thank you,
Linda & Rich Fandrey Community Managers of Columbia
Heights
PARKING UPDATES:
We are glad to note that the parking has improved. Remember, there is no parking on the streets at any time. The parking lots are for residents to use, however, vehicles may not be stored there. Vehicles may not be parked in parking lot for more than 24 hours. The spaces marked for visitor parking are just that, visitor parking.
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YARDS OF THE MONTH
May: 1000 S.W. Riverview Way
June: 656 S.W. Crestview Way
July: 1024 S.W. Fox Place
August: 926 S.W. Sunset Way
September: 752 S.W. Sunset Way
Pumpkin Coffee Cake
INSTRUCTIONS
INGREDIENTS
FOR THE PUMPKIN CAKE:
• Baking spray with flour, for the pan
• 1 cup unsweetened pumpkin puree
• 2/3 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 1/2 tsp. vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. kosher salt
CREAM CHEESE DRIZZLE:
• 2 oz. cream cheese, cubed
• 3/4 cup powdered sugar
• 1/4 Tbsp. vanilla extract
STREUSEL:
• 3/4 cup all-purpose flour
• 3/4 cup walnuts, chopped
• 3/4 cup packed brown sugar
• 1 tsp. pumpkin pie spice
• 6 Tbsp. salted butter, melted
1. For the streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter. Cover and refrigerate the streusel for at least 15 minutes and up to 1 day.
2. For the pumpkin cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment.
3. In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
4. Pour the batter into the pan, smoothing the top with an offset spatula. Remove the cold streusel from the refrigerator, and use your fingers to break it into dime-size pieces. Sprinkle the streusel evenly over the batter.
5. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in the pan.
6. For the cream cheese drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon water.
7. Using the parchment overhang, lift the coffee cake from the pan. Drizzle the cream cheese drizzle over the cake. Let set for 15 minutes before slicing.