My Oreo Butter Cake

This was my first attempt at an Oreo Butter Cake.  I got this recipe from the internet and it was just as good as it sounded.  So for those who love oreos, this is the cake for you.  It is very easy peasy to make - just my kind of cake - as I have absolutely no patience in fiddly recipes.  Below is the baked cake, just out of the oven.

So here's the recipe from Angie's My kitchen, My laboratory -

Oreo Butter Cake

225g cake flour (or Top Flour)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
170g sugar
2 eggs, beaten
1 cup(240ml) nonfat unsweetened yogurt
1 tsp vanilla essence
80g Oreo cookies, roughly crushed (I use mini Oreos)

Whole Oreo cookies for decorating

1) Preheat oven to 180C and grease or line a 8-inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally beat in the remaining flour mixture.
5) Lastly, fold in the crushed cookies.
6) Pour into prepared tin, arrange whole Oreos on top and bake for about 40 - 50 mins till skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmould and cool completely.

Note:
I use a stand mixer for this, which can ‘fold in’ the flour and yogurt gently on its lowest speed. If you cream the butter manually or with a hand-held mixer, after the eggs have been incorporated, use a spatula to gently fold in the flour and yogurt.