1. Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan (or slightly bigger but don't go smaller), with baking spray and parchment paper. I like to let the parchment paper hang longer and secure it to the edge with metal binder clips so I can easily remove the loaf cake when it's done baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
   300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt
3. In a large bowl whisk together the melted butter and sugar until they’re well combined.
   113 grams salted butter melted, 250 grams granulated sugar
4. Add in one egg and aggressively whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
   3 large eggs room temperature
5. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
   170 grams Greek Yogurt, 1 Tbsp pure vanilla extract or vanilla bean paste
6. Add in the heavy whipping cream and whisk until it’s completely smooth.
   180 mL heavy cream room temperature
7. Add in the dry ingredients and mix just until the last streak of flour is incorporated.
8. Roughly chop the Oreos and add the chunks to the batter but try not to add in all the fine crumbs, save them for the topping.
   12 roughly chopped Oreos minus the crumbs
9. Spread the batter into the prepared pan.

Topping

1. Place the rest of the Oreos with the previous Oreo crumbs in the food processor and pulse until they're ground up.
   3 Oreos ground
2. Spread all the fine Oreo crumbs on top of the loaf cake and bake for about 60-70 minutes. The time can vary depending on the oven so I like to stick a knife in the tallest area and make sure no wet batter comes out. It should have moist crumbs on the knife.
3. Remove from the oven and allow to cool for at least 30-60 minutes before removing from the pan.