Preheat the oven: Start by preheating your oven to 325°F (163°C). Grease and use sugar to coat a 10-inch bundt pan thoroughly to prevent sticking. Flour can be used instead of sugar, but sugar creates a crunchy crust.

Cream the butter, cream cheese, and sugar: In a spacious mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy. This step is crucial for creating a tender and luscious cake.

Add eggs, vanilla, and almond extract: Gradually incorporate the eggs, one at a time, beating well after each addition. Blend in the vanilla and almond extract until well incorporated.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix of the cake will become tough.

Fold in crushed Oreos: Gently fold the crushed Oreo cookies into the batter. Be careful not to overmix, ensuring an even distribution of cookies without deflating the batter. I often mix in half the oreos, then add the rest of the oreos to the bottom of the bundt pan to create an oreo crust at the top of the cake.

Bake : Transfer the batter into your prepared bundt pan, smoothing the top evenly. If you want to make the oreo crust, distribute some of the oreos over the bottom, then add the batter on top. Bake in the preheated oven for approximately 75-90 minutes or until a toothpick inserted into the center emerges clean.

Glaze: Make the glaze by combining the glaze ingredients. Add the milk 1 tbsp at a time until the desired consistency is reached.