Who says pineapple is the only fruit that gets to have an upside-down cake? Why not bestow the same honor on the humble plum? Take a lesson from Honorine Boulanger O’Malley, a resourceful mother and businesswoman who used her wits and creativity to feed a crowd with plum upside-down cake. Little did she know that her delicious recipe would tie her family together for generations to come.
In the 1930s, O’Malley opened Nora O’Malley’s Boarding House on Portland’s Pettygrove Street, said O’Malley’s granddaughter Jean Miller of Vancouver. O’Malley served her famous plum cake, a turn-of-the-century recipe that had always delighted O’Malley’s children, to a steady stream of lodgers who were drawn to the boarding house by O’Malley’s renowned cooking. The recipe was passed down the family line and now the O’Malley descendants have been eating upside-down plum cake for at least a hundred years, each forkful rich with remembrance.
“Food is like a transporter. It’s a way-back machine. It’s the flavor of your memory and there’s nothing more intense,” said Miller. “When you eat something like that, it creates an entire scene. It makes a movie in your head.”
Miller said the plum cake was important to the O’Malley siblings because it was a reminder of their early, close-knit childhood in Wisconsin. After their father died, the entrepreneurial O’Malley tried several business ventures to keep the family together (“pretty gutsy for 1921,” quipped Miller) but nothing was successful. The five O’Malley children were reluctantly separated and sent to live with far-flung relatives. After a series of moves, O’Malley came to Portland. Later, the grown brothers and sisters followed their mother to the Pacific Northwest and remained devoted to O’Malley until her death in the late ’40s.