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Heat oven to 350 degrees. Oil a 9-by-13-inch metal baking pan and line it with a sheet of parchment paper that hangs over the two long sides.
In a large bowl, whisk to combine the oil, brown sugar, eggs, cinnamon and salt.
Mix in the flour, baking powder and baking soda with a flexible spatula until a few streaks of flour remain. The batter will be thick.
Fold in the apples until well combined. Spoon the batter into the prepared pan, spreading it in an even layer.
If using the cinnamon sugar, mix the granulated sugar and cinnamon in a small bowl, then sprinkle it evenly over the batter.
Bake until the cake is golden brown and a skewer inserted into the center comes out clean or with a bit of apple, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes before using the parchment paper to transfer to a cooling rack. Serve warm or at room temperature.
If using the cream cheese icing, prepare it while the cake cools. In a medium bowl, mix together the cream cheese, powdered sugar, cinnamon and a pinch of salt until smooth. Add 2 tablespoons milk and whisk until combined. Add a bit more milk, if necessary, to make the glaze thin enough to drizzle.
Drizzle the icing over the cake and enjoy immediately.