Decadent Banana Foster Crumb Cake

DECADENT BANANAS FOSTER CRUMB CAKE
CAKE:
½ c. plus 2 T. butter, softened and divided
1/3 c. plus 2 T. firmly packed light brown sugar, divided
½ t. ground cinnamon, divided
2 T. dark rum
1 T. heavy whipping cream, room temp
2 medium bananas, cut into 1” chunks
1 ½ c. plus 3 T. flour, divided
1/8 T. ground nutmeg
2 T. cold butter
1/3 c. chopped pecans
1 c. sugar
2 eggs
1 t. vanilla
1 t. baking powder
1 t. kosher salt
1/3 c. plain Greek yogurt (not fat-free)
CARAMEL RUM SAUCE:
½ c. sugar
2 T. water
1 T. light corn syrup
1 T. cold butter
½ c. heavy whipping cream
1 T. dark rum
¼ t. kosher salt

1. CAKE: In large saucepan, melt 2 T. softened butter over low heat. Stir in 2 T. brown sugar and ¼ t. cinnamon. Cook, stir constantly, until sugar dissolves, 2-3 minutes.
2. Remove from heat. Carefully add rum and cream, cook, stir frequently, until smooth.
3. Add bananas, cook, stir gently to coat bananas.
4. Remove from heat, using slotted spoon, transfer bananas to small bowl. Let butter mixture cool in pan until slightly thickened.
5. In small bowl, whisk together 3 T. flour, nutmeg and remaining 1/3 c. brown sugar and remaining ¼ t. cinnamon.
6. Using pastry blender, cut in cold butter until crumbly. Stir in pecans.
7. Preheat oven 350. Spray 8” springform pan with PAM. Line bottom of pan with parchment paper.
8. In large bowl, beat sugar and remaining ½ c. softened butter with mixer until fluffy, stop and scrape sides as needed.
9. Add eggs, one at a time, beating well after each.