Buttered Toast Bundt Cake with Honey and Jam

Make the cake: Place 6 large eggs, 2 large egg yolks, and 1/3 cup whole milk on the counter and let come to room temperature.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 10-or-12 cup Bundt cake pan generously with cooking spray.

Melt 1 pound unsalted butter in a medium saucepan over medium heat, taking care not to let it boil until completely melted. Increase the heat to medium-high and bring the butter to a boil, stirring constantly. As the butter boils it will make a snapping and hissing sound — this is the sound of the water content evaporating from the butterfat. Once the sizzling sound subsides, the milk solids in the butter will start to turn brown. Continue stirring and scraping the bottom of the pan to keep the milk solids from sticking. Once the milk solids are golden brown and the butter develops a nutty aroma, about 4 to 6 minutes, immediately remove the pan from the heat. Pour the brown butter into a heatproof bowl, scraping all the flavorful browned bits into the bowl as well. Set aside to cool until still warm but not hot, 5 to 10 minutes.

Place the eggs, egg yolks, 2 3/4 cups granulated sugar, and 1 tablespoon vanilla extract in a food processor fitted with the blade attachment. Process until just combined, 10 to 20 seconds. With the motor running, pour the warm brown butter through the feed tube until combined, making sure to scrape in all the lovely browned bits. Transfer the batter to a large bowl.

Spoon 3 cups cake flour, 1 teaspoon baking powder, and 1 1/4 teaspoons kosher salt into a fine-mesh strainer. Sift the mixture into the batter in 3 additions, gently folding it in with a large whisk after each addition. Add the milk and gently whisk to combine. Pour the batter into the prepared pan.

Place the pan in the oven. Immediately reduce the oven temperature to 325°F. Bake until the cake is golden brown and a skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 50 minutes.

Cool the cake in the pan on a wire rack set over a baking sheet or sheet of parchment paper for about 5 minutes. Flip the cake out onto the rack and let cool 15 minutes. Meanwhile, make the glaze.

Make the glaze: Melt 6 tablespoons unsalted butter in a small saucepan over medium heat. Increase the heat to medium high and repeat browning the butter, 2 to 3 minutes total. Remove from the heat and immediately add 1/2 cup granulated sugar, 1/4 cup honey, and 1/4 cup water. Return the pan to medium heat and cook, stirring continuously, until the sugar melts and the glaze is the consistency of pancake syrup, 3 to 4 minutes. Remove the pan from the heat.

Brush the glaze all over the cake, letting each layer sink in before brushing more on, and making sure to use all of the glaze. Let the cake cool completely before serving, at least 1 to 2 hours. Serve slices with more honey and jam, if desired.

Place a small ceramic plate in the freezer and keep it there until you are ready to test the jam.

Stir 1 pound frozen berries and 1 1/2 cups granulated sugar together in a large saucepan. Let sit until the fruit is completely thawed, stirring occasionally to incorporate the juices into the sugar. Continue to let the mixture sit, stirring occasionally, until the sugar is completely dissolved. Mash with a potato masher until the fruit is coarsely crushed. Stir in 2 tablespoons lemon juice.

Place over medium heat and bring to a boil, stirring constantly. Continue to cook until the fruit is thickened, 8 to 10 minutes. To test, put a spoonful of the jam on the chilled plate and leave it for a minute or two, then run your finger through the jam. It is ready when your finger leaves a clean trail on the plate. If it’s not thick enough, cook for a few minutes more and test again.

Spoon the jam into a clean 1 pint jar. Cool, cover, and keep refrigerated 2 to 3 weeks.