This Aperol Spritz Bundt Cake is definitely the cake of summer.
— the Venetian cocktail made from Aperol, prosecco and soda water — is the drink of summer, then this Aperol Spritz Bundt Cake is definitely the cake of summer.
In this recipe, Aperol is featured in two ways: in the cake itself to add verve and complexity to the tried-and-true duo of orange and olive oil, and in the eye-catching glaze that drips down its sides. It’s a flavor pairing that makes so much sense — Aperol’s bitterness nicely complements the earthyThe finished cake towers tall with a wonderfully tender crumb, and its bold, vibrant flavors are all kinds of fun. With its saturated Aperol-stained glaze, it definitely makes a statement.
Notably, it’s the type of cake that’s easy enough to bake on a weekday yet glam enough for a party. A drink pairing of Aperol spritzes is a no-brainer, of course! Bonus: the cake’s taste and texture are best a day or two after it’s baked, making it the ideal make-ahead dessert for fuss-free summer get-togethers.The secret to the brightest, most vibrantly colored glaze? Boil down Aperol to a thin syrup in a saucepan, let it cool, then mix it with powdered sugar.
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