Best Banana Upside Down Cake

Preheat oven to 350°F .

Melt butter in skillet over medium heat, then stir in brown sugar, rum, and a pinch of salt and simmer, stirring, 4 minutes.

Remove from heat and arrange bananas on top of sugar mixture in concentric circles, fitting in as many pieces as possible. Add sliced almonds

Mix together flour, baking powder, cinnamon, nutmeg, and salt.

Mix together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes.

Add eggs, 1 at a time until eggs are combined in the mixture.

Mix in rum and vanilla. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour, mixing until just incorporated.

Spoon batter over bananas, smoothing top, and bake until top is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.

Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together).

Replace any banana stuck to bottom of skillet.

Serve cake slightly warm or at room temperature.

Chef's Note & Story

Flavored Rum extract can be used.

Adapted from epicurious recipe.
A few changes.