Preheat oven. Use tube or bundt pan with a 10 to 12 cup capacity, preferably with a swirl pattern. Butter pan well, even if non-stick and dust all over with fine cookie crumbs, tap out extra cookie crumbs. Set aside.

Place cookies on cutting board and cut them one at a time into quarters. They will crumble but that's ok.
Sift together the flour, salt and baking soda and set aside.
In large bowl of electric mixer, beat butter until soft. Add vanilla and almond extracts and the granulated sugar, mix well. Add eggs one at a time, beating until well incorporated. On low speed, add the dry ingredients in three additions alternately with the sour cream, scraping the bowl as necessary, only until incorporated.
Place 1 - 1/2 cups of the batter into bottom of baking pan, by heaping spoonfuls.
Smooth and then form a shallow trench in the mixture.
Add cut up Oreo's to remaining batter, folding as little as possible just to mix with batter. Place mixture by heaping spoonfuls into the pan over the plain batter and carefully smooth out the top. This will be the bottom of the cake, so smooth the cake up the sides a bit, leaving a depression in the middle. This will help the cake be flatter on the bottom.

Bake until a cake tester comes out clean and dry.
The Oreo cookie cake should feel slightly springy.
Cool in pan for 15 minutes, then cover pan with cooling rack and invert.
Remove pan and allow cake to cool.
This cake is good plain, but you may sprinkle it with confectioner's sugar (using a fine strainer) or our
Chocolate Cream Glaze, found in our frosting section.