1 cake crust, homemade or store-bought (plus extra dough for decoration, optional)
1 1/2 cups of brown sugar
1/2 cup of white sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and browned (optional)
3 large eggs
1 1/2 tablespoons of all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 tablespoons of heavy cream
2 teaspoons vanilla extract
2 cups of nuts, plus an extra for the garnish
Preheat oven to 375º F and spread the pie crust in a 12 or 13-inch circle, large enough to fit a spring-loaded tray or pie plate.
Gently place the dough in the pan, pressing on the bottom and sides of the pan and trimming off the excess.
Optional: Cut out cake flowers or other designs to decorate the crust later.
Place the cake pan in the refrigerator until you are ready to fill it.
In a large bowl, beat the eggs until frothy and fluffy, then beat in the golden butter.
Once combined, beat the brown and white sugar until the sugar granules dissolve.
Sprinkle the flour, cinnamon and salt, and then add the heavy cream and vanilla extract.
Once incorporated, add the nuts and pour the mixture into the cake crust.
Decorate the cake crust with the walnuts or the cut-outs you made earlier.
Place the cake pan in the oven and bake for 40-50 minutes, or until the center is ready and no longer moving.
Remove from the oven and let cool completely before serving.