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.
10. Roughly mash cooked bananas. Add bananas and vanilla to sugar mixture, stir to combine.
11. In medium bowl, whisk together baking powder, salt and remaining 1 ½ c. flour.
12. Gradually add baking powder mixture to sugar mixture, beating with mixer on low speed just until combined.
13. Fold in yogurt.
14. Spread ¾ of batter in prepared pan.
15. Spoon reserved butter mixture on top, leaving ¼” border around edges of pan.
16. Top with remaining batter, smoothing with offset spatula. Sprinkle with pecan topping.
17. Bake 40 minutes. Loosely cover with foil and bake until topping is golden brown and wooden pick inserted in center comes out clean, 25-30 minutes.
18. Let cool completely in pan. Serve with CARAMEL RUM SAUCE.
19. CARAMEL RUM SAUCE: In small heavy-bottomed saucepan, place sugar.
20. In small bowl, stir together 2 T. water and corn syrup until well combined.
21. Pour corn syrup over sugar in pan, stirring to moisten.
22. Cook, without stirring, over medium heat until mixture just begins to turn amber in color, about 5-6 minutes. Remove from heat. Add butter, whisk until melted.
23. In microwave-safe measuring cup, heat cream on HIGH until hot but not boiling, about 30 seconds.
24. Slowly pour cream into caramel, stirring until smooth (if mixture is not smooth, cook over low heat, stirring constantly, until smooth)
25. Stir in rum and salt. Let stand until completely cool.