Preheat oven to 350F. Grease a 9x13 baking pan.

Drain the canned peaches, reserving the liquid for making the batter. Let the peaches drain while you make the cake or the cake will be soggy.

Pour the milk into a small bowl, then stir in the vinegar. Set aside and continue on to making the crumble and cake batter.

In a large mixing bowl stir the flour, sugar, salt and butter together with a fork until it looks like small crumbs. Remove 1 cup of the crumb mixture for the cake topping - set this aside.

Add the eggs, vanilla, baking powder, and baking soda to the large mixing bowl, then stir gently just to mix. It will be slightly lumpy. Do not over mix!

Pour in the prepared milk and 1/2 cup of the reserved peach juice. Stir to mix together but do not beat.

Spread the batter in the prepared baking pan and place the peach halves or slices on top of the batter. For peach halves, place them cut side down. Sprinkle the reserved crumbs all over the top of the cake.

Bake at 350 degrees F, for 45 to 50 minutes or until the cake is lightly browned around the edges and a toothpick inserted in the center of the cake is dry.

Let cool in pan for 30 minutes before slicing.