Classic American Funnel Cake vs Frankfurter Kranz (Frankfurt Crown Cake)

Both desserts start from milk, eggs, sugar and baking powder, yet they take very different paths. The funnel cake turns them into a thin, vanilla-scented batter poured through a funnel into hot oil, frying into a crisp, golden lattice finished simply with powdered sugar. The Frankfurter Kranz bakes them with plenty of butter into a ring cake, split into layers filled with jam and silky vanilla buttercream, then coated in crunchy caramelized almond brittle and topped with sweet glacé cherries. One is a light, crisp treat best eaten warm; the other is a rich, carefully structured layer cake served chilled.