Preheat the oven to 350 degrees F. In a mixing bowl beat 3 eggs on medium high for 1 minute. Add the sugar and beat for an additional 5 minutes or until the mixture is light and fluffy.
In a seperate bowl whisk together the flour and baking powder and then add it to the sugar egg mixture and mix well. Line a 9 inch round cake pan with parchement paper on the bottom and pour the batter in. Bake for 25 minutes or until a knife inserted comes out clean.
While the cake is baking make the frosting. Take the 8 ounces of softened cream cheese, butter, and vanilla and beat together. Slowly add in the powdered sugar about 1/2 a cup at a time and beat until well combined. Place the frosting in the fridge to cool while you prepare the rest of the cake.
When the cake has finished baking, take a knife and go around the edges of the pan to seperate it, and then flip it upside down onto a plate and remove the parchemnt paper from the bottom (cake should be upside down).
When the cake is warm but cool enough to touch, cut it in half, and place each side piece on a plate (bottom side still up for the top layer). Then using the end of a spatula or another small round object poke holes in the layer that will be the bottom half of the cake all over. It should resember a pegboard.
Next mix together the 6 Tablespoons of peach balsamic vinegar and 2 tablespoons of water. Pour half of this mixture over the bottom layer of cake with the holes.
Using a blender combine the 3/4 cups of peaches, 1 tablespoon of water, and 1 teaspoon of milk and pulse in the blender until combined but there are still some small peach pieces. Take half of the blended peached mixture and pour over the bottom layer of cake with the holes.
Next place the top layer of cake flatest side upwards onto the bottom layer and poke holes into the top layer. Repeat the process of pouring the other half of the water and balsamic vinegar mixture over the holes and then the remaining half of the blended peach mixture on top.
Take out the cooled cream cheese frosting and spoon it into a large piping bag. Slowly frost the sides and top of the cake. Using a butter knife spreak the frosting out evenly and then layer the top with sliced peaches from the 3-5 extra peaches with the skins removed. Using the sliced peaches design it however you would like and then serve! Enjoy!
