Dairy Farmers of Canada

Chai-Cheddar Upside-Down Cake

Our dietitians' favourite

The Canadian Cheddar topping really enhances the homemade flavour of this not-too-sweet anytime snack or dessert.

  • Prep: 20 min
  • Cooking: 55 min - 1 h
Yields 12 servings
chai cheddar upside down cake


  • 1 cup (250 mL) Milk
  • 2 chai tea bags
  • 3 cups (750 mL) fresh or frozen cranberries
  • 1/3 cup (80 mL) sugar
  • 1/4 cup (60 mL) unsalted butter
  • 1/2 cup (125 mL) brown sugar lightly packed
  • 2 eggs
  • 2 cups (500 mL) unbleached all-purpose flour
  • 1/2 tsp (2 mL) baking soda
  • 4 oz (120 g) Canadian Mild Cheddar crumbled or shredded
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Warm milk in microwave for 1 1/2 minutes. Steep chai tea in milk as per package directions. Let cool and remove tea bags.

Preheat oven to 350 ºF (180 ºC). Butter an 8-inch (20 cm) round cake pan. Spread cranberries at bottom of the pan and sprinkle with sugar.

Using an electric mixer, cream butter with brown sugar. Add eggs, beat 2 minutes and add the chai tea-flavoured milk. Mix flour, baking powder and baking soda together; add to mixture. Beat at low speed until combined.

Cover cranberries with cake batter. Place the cake pan on a baking sheet and bake in the oven for 1 hour or until a toothpick inserted in the centre of cake comes out clean.

Cover cake pan with a large plate and turn over to unmould the cake. Let cool. Top the cake with cheese and serve.


It’s normal for the cake to rise while baking, but it’s not necessary to slice the top off. Once inverted onto a plate, the cake sits flat and the cranberry top is rounded.

Canadian Cheese alternatives: Swiss cheese, Brick, Gouda.

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Nutritional information

Per serving
Energy: 219 Calories
Protein: 6 g
Carbohydrate: 32 g
Fat: 8 g
Fibre: 1.7 g
Sodium: 114 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 130 mg
Folate: 20 %
Phosphorus: 14 %
Selenium: 23 %
Vitamin B12: 14 %