Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated. Tap out any excess flour.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Beat in the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and vanilla extract, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
Step 6: Gently fold in the crushed Oreo cookies using a spatula until evenly distributed throughout the batter.
Step 7: Pour the batter evenly into the prepared Bundt pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 8: Allow the cake to cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
Step 9: While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of milk or heavy cream until smooth. If the glaze is too thick, add more milk a teaspoon at a time until you reach your desired drizzling consistency.
Step 10: Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving. Enjoy your Decadent Oreo Pound Cake!