Gluten Free Sour Cream Coffee Cake



  • 1 cup walnuts or pecans, chopped to medium pieces

  • ¼ cup white sugar

  • ¼ cup light brown sugar

  • 2 teaspoons ground cinnamon

  • ½ cup currants or raisins (optional)


  • ⅔ cup butter

  • 1 cup white sugar

  • 2 eggs, large

  • 1 teaspoon vanilla

  • 2 cups Gluten Free baking mix (King Arthur’s)

  • 1 cup sour cream


  • 1 cup powdered sugar

  • 2 tablespoons softened butter

  • 2 tablespoons orange juice, lemon juice or water (add more water if too thick to pour)

  • pinch of salt

  • zest of 1 orange or lemon


Preheat oven to 350°. Grease 10-cup Bundt or 9-inch springform pan. Mix together filling ingredients in a small bowl; set aside. To make cake batter, soften butter in the bowl of an electric stand mixer with paddle attachment. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternately add baking mix and then sour cream until incorporated. Spoon half of batter into pan, covering the bottom. Sprinkle half of the filling over batter evenly, repeat with layer of batter, then sprinkle remaining filling evenly over batter. Take a knife and insert straight down into batter moving up and down around the pan in a zig zag motion to marbleize cake. Do not smooth out the batter. Bake for 45 to 50 minutes, or until toothpick inserted near center comes out clean. While warm, run a knife around the edges. When cool remove from pan.

TO GLAZE THE CAKE: Mix together glaze ingredients until smooth. Add more water if needed for pourable consistency. Pour thin stream of glaze back and forth over cake.

New Beginnings

Looking down the road to my 12 year anniversary! Making some changes, you will notice a new and improved reservation system and possibly a new and improved website in the near future.

Hard to believe that I will be finishing up 12 years at this beautiful B&B! I’ve loved (almost) every minute of it! They say…burnout occurs somewhere between 5 and 7 years…but not for me! I hope to be here for many more years.

Heartfelt thanks to all of my guests! You have made my journey so memorable.

Horror Short Film on location at the B&B


July 28, 2016

Fully Funded, Local Filmmaker Sets Sight on Columbus Landmark for Haunting Film

Gahanna-Native Reaches Into Columbus’ Past, Shoots at Historic Bed and Breakfast

COLUMBUS, Ohio – Fresh off the heels of a successful crowdfunding campaign, local filmmaker Parker

Brennon begins shooting original horror short, “Haunt Me,” Monday, August 1, 2016.

The short film follows the protagonist, outsider Angie, on a quest to see a ghost as the Victorian

Harrison House bed and breakfast in Columbus, Ohio. This seemingly simple premise is not what it

seems on the surface and promises a spooky, offbeat take on the horror genre; a genre the Gahanna-
native – and the screenplay – has already made waves in.

No stranger to success, with the screenplay named a finalist in the Midwest Horror Short Film

Festival, “Haunt Me” garnered contributions from more than one hundred backers on the popular

crowdfunding site, Kickstarter. The 30-day campaign for $9,000 received more than 100 percent

funding; a true feat, given only 44 percent of all Kickstarter campaigns are fully funded by their

respective deadlines.

“I was so nervous to launch my first crowdfunding campaign, but my incredible support

network kept me going,” said Brennon. “I knew I needed to raise the money to make the film the right

way. When it finally happened it felt almost too good to be true.”

With careful thought and intense planning, “Haunt Me,” brings together a stellar team from San

Francisco, Brennon’s new stomping grounds, Central Ohio and Chicago to make his vision a

‘spooktacular’ reality.

The project begins filming August 1, 2016 in Gahanna, Ohio; with the climax being filmed at the

historic Harrison House bed and breakfast in Columbus, Ohio toward the end of the week. Those

interested in learning more about “Haunt Me,” Brennon or his other works, visit

Homemade Yogurt!

I have been making my own yogurt for almost a year. Last May, I was at the Pearl Alley Market for opening day festivities. The association passed out free market bags, I love shopping bags! In the bags was a copy of Our Ohio magazine. Flipping through, I found the most wonderful and super easy yogurt recipe. My guests enjoy homemade yogurt every morning with their fruit.
  • 8 cups milk
  • 6 ounces yogurt

Pour the milk into a very clean, heavy-bottomed stockpot or large saucepan and place over medium heat. Gently heat the milk until it reaches 185 degrees when tested with an instant-read thermometer. Remove from the heat and allow to cool at room temperature for about 30 to 35 minutes until the thermometer reads between 105 degrees and 115 degrees. Whisk in the yogurt starter.

Pour the mixture into two clean, sterilized quart jars and seal with tight-fitting lids. Wrap the jars in a thick towel and set aside overnight. The next day, the yogurt should be thickened. Store in the refrigerator to chill.

Top servings with granola, honey, maple syrup, fresh fruit or a combination.

Use within 2½ weeks.

Makes 8 cups.

Spring is here and so is our new website!

It's the middle of April and signs of Spring are all around us. We celebrate this season with great joy and pleasure, rejoicing in the return of color to the landscape!
After weeks of preparation, design, editing and a little anxiety, Harrison House Bed and Breakfast finally has a new website to share!
This, my first journal entry, is a welcome return to writing. In future entries I hope to share with you some of my favorite recipes, my adventures in knitting and stories of my life with guests at the B&B.
I leave you now, with this thought:
Despite the forecast, live like it’s spring.
― Lilly Pulitzer